Coconut Cream Cake Recipe
Ingredients
8 oz. sugar-free white cake mix
2/3 cup water
1 egg white
1/2 cup unsweetened shredded coconut, toasted
2 cup prepared nondairy whipped topping
Directions
Empty cake mix into a bowl.
Add water and egg white.
Beat for 4 to 5 minutes or until smooth.
Fold in 1/3 cup (90 mL) of the toasted coconut.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) for 20 to 25 minutes.
Allow cake to cool, and then remove from pan.
Cut cake in half horizontally.
Place one half of cake on serving plate.
Frost top with some of the nondairy whipped topping.
Arrange second layer on top of first layer.
Completely frost top and sides of cake.
Then sprinkle with remaining toasted coconut.
Refrigerate at least 30 minutes before serving.
Add water and egg white.
Beat for 4 to 5 minutes or until smooth.
Fold in 1/3 cup (90 mL) of the toasted coconut.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) for 20 to 25 minutes.
Allow cake to cool, and then remove from pan.
Cut cake in half horizontally.
Place one half of cake on serving plate.
Frost top with some of the nondairy whipped topping.
Arrange second layer on top of first layer.
Completely frost top and sides of cake.
Then sprinkle with remaining toasted coconut.
Refrigerate at least 30 minutes before serving.
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