Coconut Texas Sheet Cake Directions:
- Preheat your oven to 350°F (175°C) and grease a 13x18 inch sheet pan with cooking spray.
- In a medium saucepan, combine 1 cup of light margarine and 1 cup of water. Bring to a boil, then remove from heat.
- In a large mixing bowl, whisk together Stevia, whole wheat flour, salt, and baking soda.
- Pour the margarine and water mixture over the dry ingredients and stir until combined.
- Add the eggs, Greek yogurt, and vanilla extract, and mix until the batter is smooth.
- Fold in 1 cup of unsweetened shredded coconut.
- Pour the batter evenly into the prepared sheet pan and spread it out with a spatula.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting. In a medium saucepan, melt 1/2 cup of light margarine and 1/4 cup of unsweetened almond milk over medium heat.
- Remove from heat and gradually whisk in the powdered Stevia and 1 teaspoon of vanilla extract until smooth.
- Fold in 1 cup of unsweetened shredded coconut.
- Once the cake is done baking, allow it to cool slightly, then spread the frosting evenly over the warm cake.
- Let the cake cool completely before cutting into squares and serving.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Light margarine (1 cup): 14 points
- Whole wheat flour (2 cups): 14 points
- Unsweetened shredded coconut (2 cups total): 10 points
- Stevia (or Monk Fruit): 0 points
- Non-fat Greek yogurt (1/2 cup): 0 points
- Eggs (2 large): 0 points
- Unsweetened almond milk (1/4 cup): 0 points
- Powdered Stevia (3 cups): 0 points
Total Points: 52 points
Servings: 16 servings
Points Per Serving: 3.25 points
Nutritional Information (per serving):
- Calories: ~180
- Fat: ~10g
- Carbs: ~20g
- Protein: ~3g
I await your comments! Enjoy!
