Coconut Cloud Cake Directions:
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Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish or an angel food cake pan.
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In a large mixing bowl, stir together the cake mix and coconut milk until fully combined.
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Fold in ½ cup of the shredded coconut and mix gently.
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Pour the batter into the prepared pan and bake for 30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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In a bowl, mix whipped topping, remaining ½ cup shredded coconut, coconut extract (if using), and vanilla extract until smooth.
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Spread the coconut topping over the cooled cake.
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Optionally, dust with powdered sugar and garnish with fresh berries before serving.
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Slice into 12 equal servings.
WW Points Calculation:
Duncan Hines sugar-free angel food cake mix (15.25 oz box) – 6.00
Thai Kitchen light coconut milk (14 oz) – 5.00
Let’s Do Organic unsweetened shredded coconut (1 cup) – 8.00
Truwhip fat-free whipped topping (½ cup) – 1.00
McCormick coconut extract (1 tbsp) – 0.00
McCormick vanilla extract (½ tsp) – 0.00
Swerve confectioners powdered sugar (1 tbsp) – 0.00
Fresh berries – 0.00
Total Points: 20.00
Servings: 12
Points per serving: 1.67
Nutrition Information:
134 Calories
4g Fat
2g Protein
24g Carbohydrates
9g Sugar
52mg Sodium
I'm waiting for your comments! Enjoy!
