Toasted Coconut Cake
Nutritional Information

Nutrition Facts: Serving Size: 20 svgs

Amount Per Serving

cholesterol 12.45 Milligrams
energykilocalories 180.66 Kcal
calcium 29.74 Milligrams
protein 2.27 Grams
iron 0.50 Milligrams
carbohydrates 23.61 Grams
sugar 15.08 Grams
fiber 0.58 Grams
sodium 211.90 Milligrams
fat 8.59 Grams
saturedfat 5.07 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Nutrition Facts: Serving Size: 20 svgs

Amount Per Serving

cholesterol 12.45 Milligrams
energykilocalories 180.66 Kcal
calcium 29.74 Milligrams
protein 2.27 Grams
iron 0.50 Milligrams
carbohydrates 23.61 Grams
sugar 15.08 Grams
fiber 0.58 Grams
sodium 211.90 Milligrams
fat 8.59 Grams
saturedfat 5.07 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Ingredients

  • Nonstick cooking spray
  • 1 box (16.25 ounces) white cake mix
  • 1 cup lite coconut milk
  • 1/2 cup water
  • 3 large egg whites
  • 1 cup flake coconut, divided
  • 1 package (8 ounces) cream cheese, at room temperature
  • 2 tablespoons powdered sugar
  • 1/4 cup COFFEE-MATE® natural bliss® Toasted Coconut Flavor All-Natural Coffee Creamer

Directions

PREHEAT oven to 350°F. Spray 13 x 9-inch baking pan with nonstick cooking spray.

COMBINE cake mix, coconut milk, water and egg whites in a large mixer bowl. Beat on medium speed with electric mixer for 2 minutes. Stir in 1/2 cup coconut. Spread into prepared pan.

BAKE for 22 to 24 minutes or until wooden pick inserted in center comes out clean. Remove cake from oven; cool cake completely in pan on wire rack. Do not turn oven off. While cake is cooling, make toasted coconut for topping.

SPREAD remaining 1/2 cup coconut on an ungreased baking sheet. Bake, stirring halfway through, for 6 to 7 minutes or until golden brown.

WHEN cake is cool, turn out onto a serving platter.

BEAT cream cheese and sugar in a medium bowl until smooth. Gradually beat in Coffee-mate natural bliss Creamer. Spread over top and sides of cake; sprinkle with toasted coconut.