Coconut Cake Recipe | LaaLoosh (2024)

By Wendy

Coconut Cake Recipe | LaaLoosh (1)

One of my readers recently wrote in asking if I had a good recipe for Coconut cake. So this weekend I did some research and found one and baked it immediately!! It was fantastic!

This Coconut Cake Recipe is still a rich and decadent dessert, but it has half the calories of a traditional coconut cake recipe.

With just a few changes and substitutions, this fabulously delicious cake is a much lighter version than the traditional coconut cake recipe but is still a very filling and satisfying dessert. It turned out so moist and creamy, and I absolutely fell in LOVE with this cake.

If you want a good low calorie coconut cake recipe that will satisfy your sweet tooth but won’t use up all your Weight Watcher Points, give this one a try!

Coconut Cake Recipe | LaaLoosh (2)

COCONUT CAKE RECIPE

A moist and decadent cake that tastes as sweet and as luxurious as you would hope it does. A perfect after dinner dessert that will leave your sweet tooth satisfied.

4.10 from 20 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chill Time 4 hours hrs

Total Time 45 minutes mins

Servings 16 servings

Calories 225 kcal

Ingredients

  • 1 box white cake mix white
  • 1 12 oz can Diet Sprite or Sprite Zero
  • 1 cup fat free plain Greek yogurt
  • 1 cup dried, shredded coconut
  • 1 cup Splenda - (granular, for baking)
  • 1 ½ cups Cool Whip Fat Free

Instructions

  • Preheat oven to temperature specified on cake mix (350° or 375° depending no brand.) Grease & flour two round cake pans, or spray with Baker’s Secret or Pam for Baking.

  • Mix cake mix and Sprite. (Do not add the other ingredients called for on the cake mix box.) You can add a teaspoon of coconut extract/flavoring if you have it on hand, but it is not necessary. Pour into 2 prepared cake pans.

  • Bake according to time on box (approx. 30 minutes) until lightly golden brown.

  • While the cake bakes, prepare the filling. Mix the yogurt, Splenda, and shredded coconut. Reserve a couple of tablespoons of coconut for garnish if you wish.

  • Refrigerate the filling mixture. Cool the cake layers to room temperature and then refrigerate overnight if possible.

  • To construct the cake: Slice each layer in half horizontally to make 4 thin layers. Beat the filling mixture by hand to fluff a little and make less stiff.

  • Place first layer on cake plate and top with approx. 1/4th of the filling mixture. Repeat this with each layer, so that you have 4 layers of cake with 3 layers of filling in between.

  • Add the Cool Whip to the remaining 1/4th of the filling mixture. Mix by hand to make a fluffy frosting for the cake. Frost the top and sides of the cake with the mixture. Sprinkle the reserved coconut decoratively on the top of the cake. Refrigerate several hours or overnight if possible. Cut into 16 slices and serve.

Notes

Entire Recipe makes 16 servings

Serving size is one slice (1/16th of cake)

**It is best to begin to prepare this cake a few days before it is needed in order to allow time to refrigerate it between steps and before serving.

Nutrition

Calories: 225 kcal (11%)Carbohydrates: 38 g (13%)Protein: 2.6 g (5%)Fat: 5.7 g (9%)Saturated Fat: 4 g (25%)Cholesterol: 0 mgSodium: 221 mg (10%)Potassium: 76 mg (2%)Fiber: 0.3 g (1%)Sugar: 27.1 g (30%)Calcium: 30 mg (3%)Iron: 0 mg

Tried this recipe?Let me know how it was!

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14 Comments

  1. Judy5 years ago

    If you use regular white cake mix it brings the points up to 9 not 7 as stated in the recipe. I put it into the recipe builder & used pillsbury sugar free yellow cake mix, that make it 7 SP.

    • WendyPost Author5 years ago

      The print button is inside the recipe card under the thumbnail.

  2. Jill6 years ago

    Is it possible to make this as a sheet cake? My baking skills are not the best but I do love coconut cake!

    • WendyPost Author5 years ago

      I haven’t tried it that way myself, but you might have to adjust the quantity and adapt the baking time to accommodate for the sheet pan size. If you give it a try, come back and let us know how it goes!!

  3. Bernice P6 years ago

    This cake sounds delicious…. have the points been updated in line with the Freestyle program?

    Thank you.

    • WendyPost Author6 years ago

      Yes! The current Points listing for this recipe is Freestyle Points. :)

  4. Lauren7 years ago

    I made this last year, and let me tell you it was so freaking good!! Now that I’m writing this now I actually want to make it again , like now . Lol great recipe

  5. Brenda9 years ago

    This cake sounds wonderful especially for those counting calories. I am a diabetic and we count carbs. I noticed a small slice of cake has 30 Plus carbs. Each meal I can only have 45 cards. Do you have diabetic recipes that I may have missed?

  6. Maren10 years ago

    I wonder if I swapped the sour cream for Greek yoghurt, and the Splenda for Agave Nectar if the recipe would have the same consistency?

  7. chris10 years ago

    thank you for this recipe. My husbands favorite cake is coconut and anything you did to reduce the cal. was great . thanks again

  8. Kendra12 years ago

    I made this cake yesterday, and can I just say it was AMAZING!! You couldn’t even tell is was a weight watchers cake. I will continue making this cake, just because it taste so good. The only thing I did different was I didnt split the layers in half, I just made a normal 2 layer cake. This recipe is most definately worth trying!!!

  9. Sanja12 years ago

    Really?! The only thing in its natural form in here is coconut and the cake is supposed to be healthy? Half the calories and triple the artificial junk.

    • holly11 years ago

      wow. You need to chill.
      I don’t see the word “healthy” anywhere in this article. I don’t think anyone expects cake to be healthy… this is just a lower calorie version.

  10. naomi13 years ago

    This cake is amazing. Every single recipe I have made has exceed my expectations. I added 1tlbs of canola oil to the batter and 1tsp of vanilla bourbon extract. Thank you so much. You have kept me on track this week and I have not felt deprived at all.

Food Recipes

Coconut Cake Recipe | LaaLoosh (2024)

FAQs

What is the Tom Cruise coconut cake? ›

Karen Doan first created the cake when she opened Doan's Bakery in 1984. The family-owned and -operated bakery describes the Cruise Cake as a coconut bundt cake with chunks of white chocolate, covered in a layer of cream cheese frosting and a mountain of shredded coconut.

What is the best coconut for baking? ›

Dried Coconut: Desiccated, Shaved, Flaked and Shredded

Desiccated coconut refers to the relatively finely grated and dried mix often found covering your favourite lamington recipe, or sprinkled over other delicious baked goods. This is the best option for baking into slices, cakes and biscuits.

Is cream of coconut the same as coconut milk? ›

Coconut Cream vs Coconut Milk

Compared to normal coconut milk, coconut cream has a much higher fat content, containing around 19-22% fat. Coconut cream still retains the delicious coconut flavor that coconut milk has, but is much thicker as it is essentially coconut milk with less water.

Will coconut oil make my cake taste like coconut? ›

I suggest using refined coconut oil, which doesn't have a coconut-y flavor. Unrefined (or virgin) will also work, but you'll be able to taste it in the cake.

What is JFK's wedding cake? ›

The cake had layers of white cake with raspberry jam and raspberry frosting as the filling, and was covered with vanilla buttercream. The same cake was also served at JFK's inauguration, along with Ronald Reagan's and George H.W.

How much is Doan's coconut cake? ›

Even if you can't drop by Doan's in Los Angeles for a white chocolate coconut bundt cake, where a whole cake retails for $55, you can also order the iconic confection for national shipping on Goldbelly. Doan estimated that the bakery ships more than 100 cakes a week at the peak of the holiday season.

Which is the most delicious coconut in the world? ›

Sri Lanka is renowned for having some of the best king coconuts in the world. The country's tropical climate, fertile soil, and specific growing conditions contribute to the unique flavor and quality of Sri Lankan king coconuts.

Is shredded coconut the same as coconut flakes? ›

“Coconut flakes tend to have a thicker texture, offering a chewier bite and shredded coconut has a more delicate texture,” Shasteen says. Flakes can stay crunchy even after they've been baked or toasted, while shredded coconut is gentler and more subtle.

Can I use shredded coconut instead of desiccated coconut? ›

I often use shredded coconut and desiccated coconut interchangeably when I am baking, making desserts, curries or coconut recipes. Shredded coconut is a larger fiber so you may want to pulse it in a food processor to make it finer to become more like desiccated coconut if needed.

What happens if you use coconut cream instead of coconut milk? ›

Can You Replace Coconut Cream with Coconut Milk? The good news about coconut cream and coconut milk is that although they may be different consistencies, they're very similar. You can use coconut cream in place of milk if you dilute it with additional water. Different coconut cream brands vary on fat content.

Can I use condensed coconut milk instead of coconut cream? ›

What is condensed coconut milk? This product is thick and sweet, it's made from coconut milk, water, sugar and usually a thickener. Best for using in drinks such as pina coladas or as a dairy-free substitute for condensed milk. It's not suitable as a substitute for coconut milk or cream.

Is it better to use coconut cream or coconut milk? ›

Both coconut cream and coconut milk are made by combining coconut meat with water. Coconut cream uses a higher ratio of the flesh and has more fat. You'll find coconut cream is used frequently in dessert recipes but can be subbed for coconut milk if you're looking for an extra thick curry sauce.

What is the secret ingredient in box cakes? ›

The secret ingredient to making a moist cake is sour cream! That's right. Similar to milk, adding ½ cup of sour cream packs flavor into your box cake mix. It may sound a little crazy, but for the best results, use a full-fat sour cream...

Why is my coconut cake dry? ›

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

What enhances coconut flavor? ›

Coconut and Turmeric: The warmth and complexity of turmeric pairs exceptionally well with the creamy nutty notes of coconut, creating a taste combination that's delicious in herbal teas, prepared sauces, snack chips, and nutritional supplements.

How much does Tom Cruise coconut cake cost? ›

Tom Cruise gifts $125 holiday coconut cake to Glen Powell: Photo.

How much is the Tom Cruise cake at Doan's Bakery? ›

Now known as the “Cruise Cake” the Mission Impossible star chose a $126 white chocolate coconut bundt cake made by Doan's Bakery in Woodland Hills, California.

Where does Tom Cruise get his white chocolate coconut bundt cake? ›

Have you heard about the viral Tom Cruise cake? It's a white chocolate coconut cake from Doan's Bakery – a cake so delicious, Tom apparently gifts it to all of his friends at Christmas. In fact, several of those said friends have talked about it on social media and talk shows.

What is the meaning of coconut cake? ›

/kˈoʊkənˌʌt kˈeɪk/ Coconut cake. 1. a type of cake that is flavored with coconut and often includes coconut milk, shredded coconut, or coconut extract in the recipe.

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