Creamy Coconut Cake Directions:
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Preheat the oven to 350°F (175°C).
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Prepare the angel food cake mix according to package directions using only water, and bake in a 9x13 inch pan. Let the cake cool completely.
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In a bowl, whisk together the light coconut milk and Greek yogurt until smooth.
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Poke holes in the cooled cake with a straw. Pour the coconut-yogurt mixture over the cake, letting it soak in.
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Spread the fat-free whipped topping evenly on top.
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Sprinkle with unsweetened shredded coconut.
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Chill in the refrigerator for at least 2 hours before serving.
WW Points Calculation:
- Sugar-free angel food cake mix (15.25 oz): 36
- Light coconut milk (1 cup): 10
- Fat-free Greek yogurt (1/2 cup): 0
- Fat-free whipped topping (1/2 cup): 3
- Unsweetened shredded coconut (1/4 cup): 6
Total Points: 55
Servings: 12
Per Serving: 5 points
Nutrition Information:
Calories: 160
Fat: 4 g
Protein: 5 g
Carbohydrates: 26 g
Sugar: 14 g
Sodium: 180 mg
I'm waiting for your comments! Enjoy!
