“This has become a family favorite at Easter. No one will know that it's lite on calories. You can color the coconut on top to make it more festive.”

Ingredients Nutrition

  • 1 (18 1/4 ounce) package reduced-fat white cake mix
  • 34 cup sweetened flaked coconut, divided
  • cooking spray
  • 1 (14 ounce) can fat-free sweetened condensed milk
  • 1 teaspoon coconut extract
  • 1 12 cups frozen reduced-calorie whipped topping, thawed


  1. Preheat oven to 350.
  2. Spray 13 x 9 inch baking pan with cooking spray.
  3. Prepare mix according to package directions, omitting oil and adding 6 tablespoons coconut.
  4. Pour into baking pan.
  5. Bake for 30 minutes or until wooden pick inserted in center comes out clean.
  6. Let cool 10 minutes on a wire rack.
  7. Punch holes in top of the cake with a wooden pick.
  8. Combine sweetened condensed milk and coconut extract; stir well.
  9. Pour half of mixture over warm cake, gently working mixture into holes.
  10. Let stand 2-3 minutes.
  11. Punch additional holes in the top of cake and repeat process.
  12. Let cake cool completely.
  13. Spread whipped topping over cake; sprinkle with remaining 6 tablespoons of coconut.
  14. Cover and chill at least 4 hours.

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