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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

DIABETIC COCONUT CAKE Recipe

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This recipe for DIABETIC COCONUT CAKE is from The T.E.A.M. Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 BOX YELLOW PILLSBURY CAKE MIX
2 CUPS SKIM MILK
1/2 CUP SPLENDA
2 TSP COCONUT FLAVORING
1 TUB SUGAR FREE COOL WHIP
1- 6 OZ PACKAGE FROZEN COCONUT.
Directions:
Directions:
BAKE CAKE ACCORDING TO PACKAGE DIRECTIONS IN 13 X 9 CAKE PAN

WHEN CAKE IS DONE REMOVE FROM OVEN, USING A ROUND SPOON HANDLE POKE HOLES IN THE TOP OF THE CAKE.
MIX MILK, SPLENDA, AND COCONUT FLAVORING TOGETHER AND POUR OVER HOT CAKE.

LET CAKE COOL ( TO ACCELERATE TIME I WILL PUT IT IN THE REFRIGERATOR)

WHEN CAKE IS COOL COVER WITH WHIP CREAM.
SPRINKLE COCONUT ON TOP

KEEP REFRIGERATED. THE LONGER IT SETS THE BETTER IT GETS.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
45 MINUTES

 

 

 

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