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.
- 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
- 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
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Preheat oven to 325°. Spray 13 x 9-inch baking pan with nonstick cooking spray.
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Prepare cake mix according to package directions. Add coconut extract and ½ cup shredded coconut, mix well. Spread batter in prepared pan.
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Bake 25 to 35 minutes or until a toothpick inserted into center of cake comes out clean. Cool completely in pan on wire rack.
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In a medium bowl, combine pudding mix, milk, and coconut extract. Mix well and let stand until thickened.
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In a large bowl, beat cream cheese until smooth. Add pudding and mix well.
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Finally, fold in whipped topping.
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Spread top with Coconut Cream Frosting. Sprinkle 1 cup shredded coconut evenly over frosting. Store in refrigerator.
