Coconut Cloud Cake Directions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish or angel food cake pan.
- Prepare the cake: In a large mixing bowl, combine the sugar-free angel food cake mix and light coconut milk. Stir until well mixed.
- Add coconut: Fold in 1/2 cup of the shredded unsweetened coconut (reserve the rest for topping) into the batter.
- Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the topping: In a bowl, mix the fat-free whipped topping, remaining shredded coconut (1/2 cup), coconut extract, and vanilla extract until smooth.
- Assemble the cake: Spread the coconut topping evenly over the cooled cake. Optionally, dust with powdered sugar for added sweetness.
- Serve: Slice into 12 servings and serve with fresh berries, if desired.
WW Points Calculation:
- Sugar-free angel food cake mix: 0 pt
- Light coconut milk (14 oz): 5 pt
- Shredded unsweetened coconut (1 cup): 15 pt
- Fat-free whipped topping (1/2 cup): 0 pt
- Coconut extract, vanilla extract, powdered sugar: 1 pt
Total Points: 21
Servings: 12
Per Serving: 1.75 points
Nutrition Information (per serving):
- Calories: ~85
- Fat: 3 g
- Protein: 2 g
- Carbohydrates: 12 g
- Sugar: 5 g
- Sodium: 150 mg
I'm waiting for your comments! Enjoy!
