This is my husband’s favorite cake. As a diabetic it is hard to find sweets he can eat and enjoy without worrying about sugar content. He requests this each year for his birthday.


Sugar-Free Coconut Cake with Coconut Cream Frosting
Prep Time
20 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
  • 1 16 oz. sugar-free vanilla cake mix
  • 1 c. water
  • 1/3 c. canola oil
  • 3 eggs
  • 1 tsp. coconut extract
  • 1 ½ c. sugar-free shredded coconut
Coconut Cream Frosting
  • 1 (1 oz.) box sugar-free instant vanilla pudding mix
  • 13/4 c. milk
  • 1 tsp. coconut extract
  • 1 (8 oz.) package cream cheese, softened
  • 1 (8 oz.) sugar-free frozen whipped topping, thawed
  1. Preheat oven to 325°. Spray 13 x 9-inch baking pan with nonstick cooking spray.

  2. Prepare cake mix according to package directions. Add coconut extract and ½ cup shredded coconut, mix well. Spread batter in prepared pan.

  3. Bake 25 to 35 minutes or until a toothpick inserted into center of cake comes out clean. Cool completely in pan on wire rack.

  1. In a medium bowl, combine pudding mix, milk, and coconut extract. Mix well and let stand until thickened.

  2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well.

  3. Finally, fold in whipped topping.

  4. Spread top with Coconut Cream Frosting. Sprinkle 1 cup shredded coconut evenly over frosting. Store in refrigerator.