Lite Coconut Cake

This is delicious. I used yogurt instead of sour cream.

I made this cake for Easter and was pleasantly surprised at the taste of the frosting. I rated it 4 stars because I think the recipe would do better with a different type of cake (since mine had a distinctive “cake mix” taste). I even used coconut milk in place of the water in my cake mix, but the coconut flavor didn’t really come through. This is overall a good cake though. I would never have thought of using sour cream in my frosting, but letting it sit overnight in the refrigerator really let the flavors meld. One suggestion I would make is to use half the amount of sugar if you are using sweetened coconut flakes, since the full cup makes the icing pretty sweet. I also made my cake in a Bundt pan, and I think the next time I’d use round layers since I think the cake would really benefit from having icing between the layers to really get the coconut flavor soaked in. This cake is a hit with my hubby and my 4 year old son!

Added half a cup coconut flakes to the cake mix. Also some fresh lime zest to the frosting. It was yummy, but not mind blowing. It never got finished, and I live with a lot of people.

It was too sickeningly sweet for us to eat.

Wonderful Cake. The only adjustments I made were the following: I used lite coconut milk as others suggested to replace the water in the cake mix. I used a Pillsbury sugar free cake mix. Purchased some red mill unsweetened coconut and replaced 1 cup of the sweetened. I also reduced the sugar to just barely over 1/2 cup for the frosting. Made it on Wed and served it on Friday to my diabetic Mother and Grandmother. They loved it, as did my husband and picky children. We will make this again!

Soooo good. Light. Pretty too.

Wow was I surprised at how good this turned out! My dad is diabetic and usually goes full sugar for his birthday so I decided to make him a cake this year. I used a sugar free golden cake mix and lite coconut milk instead of water. I also used a tofuti sourcream substitute in the frosting so my son could eat it (dairy allergy) It turned out great! It doesnt tast low-cal at all! My 10 yo son said he wants this for his birthday 🙂

My best friend & family love this recipe- made it many times always get rave reviews

Delicious. However, there was not enough filling to spread between the layers and have enough to add to the frosting. Next time, I will increase the filling by 50%

Absolutely delicious! I made this cake two days before I planned on serving it and it was just perfect. I made a two layer cake instead of four so i did have frosting left over but I didn’t feel like it was missing anything. Most of my guests went back for seconds! I will make this again and again.

This cake was EXCELLENT! Followed others suggestions and made modifications. With the box cake mix I used the lite coconut milk instead of water; coconut oil instead of vegetable oil (but the coconut oil is semi solid so I was a little worried about how it would blend into the batter – maybe soften slightly in the microwave next time)and used egg whites from a container. For the center layer, used lite coconut flakes that were unsweetened and fairly small (from Sprout’s) that was mixed with Splenda Blend and sour cream: the filling was VERY dense and not easily spreadable so ended up sort of dabbing and gently spread across the cake so wouldn’t tear it. (Next time would just mix in the lite whip cream to make it more spreadable – also eliminating another step). Refrigerated for one day and it was EXCELLENT! The coconut oil that I was concerned about seemed to blend into the batter and no one ended up with a bite of coconut oil. Everyone enjoyed it and wanted the recipe….but the best thing was one, as a guest is Diabetic, was that this cake had minimal impact to their blood sugar. A winner all around!!

When I saw that the primary ingredient for the icing in this recipe was sour cream, I knew it was just a matter of time before I had to try it out! I love any alternative to the thick, overly sweet butter cream (or worse, fondant :P) style icing you often come across– yick. Anyway, this recipe does not disappoint! The trick though is, don’t use store bought, dried out coconut– freshly grated is the only way to go! I’m the last person to choose to make my own life harder (with fresh) when there’s an easier alternative (dried, store bought) but the difference is enormous! It’s the huge quantity of coconut oil in the freshly grated stuff that’s released overnight (or longer) into the sour cream that gives it that incredible flavour– the dried stuff just doesn’t have nearly enough of it! Trust me on this, you’ll never go back. 🙂

SO good! And only 289 calories a serving…even better. Tastes almost exactly like a coconut cake my mom makes that is 1200 calories per slice, no joke. Although, I did use light coconut milk in place of the water for the cake, and coconut oil in place of the vegetable oil. And I used egg whites only, so I’m not sure how the calories equate after these changes, but I am sure it isn’t 1200! This is SO yummy and even better a few days later.

Awesome! So good and not as sweet as most cakes. Definately a keeper!

It was very good but not 5 stars worthy. I did use coconut milk instead of water in the cake batter and it was delicous. I made 2 cakes instead of one huge one. I served it to a group of women and they loved it. It will go over well.

A Keeper! Used coconut milk in place of the water in the cake mix directions. Definitely better the next day. You can’t go wrong with this one! Edit: Used coconut milk in place of the water, and for the whipped topping (1 1/2 cups heavy cream whipped with 1/3 cup sugar) then add the remaining cup filling. (Doesn’t make it lite… but tastes soooo much better).

Great recipe. I made it a little lighter by using Pillsbury Sugar Free Cake mix and ideal substitute sugar. I also made it into a sheetcake instead of layers. Very tasty.

Delicious! I made this for Memorial Day in my checkerboard cake pans. I added a tablespoon of coconut extract to the cake mix for added coconut flavor. The frosting and filling were very light, and I liked the tang from the sour cream.

Great! Loved it. Even those who don’t love coconut loved it.

Wonderful recipe that everyone in my family enjoyed. I used mostly Splenda in the recipe and it still tasted great.

This cake is delicious and easy to make. It’s my new favorite. I had lite coconut milk in my pantry so I used that instead of water. Next time I’ll try it with water. Everyone loved it. You would never guess it was low fat. I loved the sour cream frosting.