Thursday, May 28, 2009

My Coconut Cake

  • 1 white cake mix
  • 1 can diet sprite (12 oz)
  • 1 cup water
  • 1 cup Splenda
  • 1 tsp coconut extract
  • 1 8oz sugar free or fat free cool whip
  • coconut

  • mix cake mix and sprite together
  • pour into 9x13 baking dish sprayed with non stick cooking spray and bake 30 minutes at 325 degrees
  • while cake is baking mix together water, splenda and extract and set aside
  • remove cake from oven and poke holes into top of cake
  • pour water over cake and let cake cool completely
  • frost with cool whip and sprinkle coconut on top
  • chill until ready to serve

I got this recipe from Weight Watchers and served it for Dad's 60th birthday. I also made one for Granny Sizemore - -it was one of the last desserts she enjoyed before passing. It is always a hit.

1 comment:

  1. That sounds so good! I love coconut, however hubby has a slight allergy to nuts and coconut seems to be the same.