Pineapple Coconut Dream Cake Directions:
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Preheat oven and prepare sugar-free cake mix according to package directions using a 9x13 inch pan.
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Bake as directed and let the cake cool completely in the pan.
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In a bowl, mix the crushed pineapple with its juice and ¼ cup shredded coconut.
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Poke holes evenly across the cooled cake with the back of a wooden spoon.
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Pour the pineapple-coconut mixture over the cake and allow it to soak in.
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In another bowl, whisk sugar-free pudding mix with unsweetened almond milk until thickened.
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Spread the pudding mixture evenly over the pineapple layer.
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Spread whipped topping evenly over the pudding.
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Sprinkle remaining ¼ cup shredded coconut on top.
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Refrigerate for at least 4 hours or overnight before serving.
WW Points Calculation:
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1 box sugar-free yellow cake mix: 28.00
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1 can crushed pineapple in juice: 0
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½ cup sweetened shredded coconut: 13.50
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1 oz sugar-free instant vanilla pudding: 2.00
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1 cup unsweetened almond milk: 1.00
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8 oz fat-free whipped topping: 5.00
Total Points: 49.50
Servings: 12
Per Serving: 4.13 points
Nutrition Information:
Calories: 185
Fat: 6g
Protein: 2g
Carbohydrates: 28g
Sugar: 17g
Sodium: 190mg
I'm waiting for your comments! Enjoy!
