Easy Coconut Cake

  • Yield: 28 servings


1 (18.25-ounce) box white cake mix
1 egg
2 egg whites
1/4cup canola oil
1cup nonfat sour cream
1/2cup non-alcoholic Pina Colada mix
2tablespoons toasted coconut, optional
Cream Cheese Icing:
6ounces reduced-fat cream cheese
2tablespoons butter
1 (16-ounce) box confectioners' sugar
1teaspoon coconut extract
1teaspoon vanilla extract
1/4cup flaked coconut
1/3cup chopped pecans, toasted


  1. Preheat oven 350F. Spray a large pan with nonstick spray.
  2. Combine cake mix, egg, egg whites, oil, sour cream and Pina Colada mix, in a large bowl and beat until thoroughly combined. Spoon batter into baking dish.
  3. Bake 25 minutes, making sure the center of the cake is firm.
  4. Beeat cream cheese and butter until creamy, then add confectioners sugar, and coconut and vanilla extracts. Stir in coconut and pecans. Smooth icing onto cooled cake and garnish with coconut flecks.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 206
  • Fat 7g
  • Saturated Fat 2g
  • Cholesterol 16mg
  • Sodium 173mg
  • Carbohydrate 33g
  • Fiber 0g
  • Sugars 25g
  • Protein 3g