Coconut Cake Recipe | LaaLoosh (2024)

By Wendy Zitzman

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 TimePrep Time 15 minutes mins

Cook TimeCook Time 30 minutes mins

Chill Time 4 hours hrs

Total TimeTotal Time 45 minutes mins

ServingsServings 16 servings

CaloriesCalories 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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AuthorWendy Zitzman

As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

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    14 Comments

    1. Judy5 years agoReply

      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 agoReply

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

    2. Jill6 years agoReply

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

      • WendyPost Author6 years agoReply

        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 agoReply

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

      Thank you.

      • WendyPost Author6 years agoReply

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

    4. Lauren7 years agoReply

      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 agoReply

      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 agoReply

      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 agoReply

      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 agoReply

      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 agoReply

      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 agoReply

        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 agoReply

      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.

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    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.

    Why is my coconut cake dense? ›

    Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

    How do you make coconut moist? ›

    Steaming: Place the coconut in a steaming pot. You can use a cheesecloth at the bottom to prevent the shreds of coconut from falling into the water. About 10–15 minutes of steaming will help with hydration and make the coconut soft.

    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? ›

    It was always made with love and passion, because it was really my mom's baby.” 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.

    Why do bakers soak cakes? ›

    Let me introduce you to the cake soak.

    When you do this, the cake integrates moisture and flavor, and the sweetened liquid helps preserve the cake's freshness, so a slice can taste just as delicious a couple days after baking.

    How can I make my cake fluffier? ›

    The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

    Can I use unsweetened coconut instead of sweetened? ›

    Assuming you want to keep the recipe as close as possible to the original, you could simply replace the 3 cups of sweetened shredded coconut by sweetening yourself 3 cups of unsweetened shredded coconut.

    Can you eat a coconut that has sprouted? ›

    Sprouted coconuts are preferably eaten while still fresh and small, as older larger sprouts tend to become rancid and have an unpleasant soapy taste.

    What's dried coconut meat called? ›

    Dry coconut, often referred to as desiccated coconut, is a versatile and nutrient-dense ingredient that has found its way into kitchens worldwide. Derived from mature coconuts, the flesh is dried and grated, resulting in the familiar flakes that grace both sweet and savory dishes.

    Is it better to bake with coconut oil or butter? ›

    Keep in mind, though, that both butter and coconut do contain saturated fat and are considered “solid” fats. For baked goods that require solid fats, either choice will work, it really just depends on the flavor you desire. Coconut oil will lend a light, slightly sweet flavor versus butter's, well…, buttery flavor!

    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...

    What kind of coconut oil is best for baking cakes? ›

    Refined Coconut Oil vs Unrefined Coconut Oil

    Because unrefined coconut oil hasn't undergone any additional processing, it has a pronounced coconut flavor and aroma, which can transfer to food when used in cooking. Unrefined coconut oil has a smoke point of 350 degrees, making it better suited for baking.

    What coconut cake does Tom Cruise send friends? ›

    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. Dunst joined the Graham Norton Show, where she confirmed, “He gives me a cake every Christmas.” “We call it the Cruise cake at my house.

    How much does Tom Cruise coconut cake cost? ›

    Specifically, Cruise sends hundreds of the White Chocolate Coconut Bundt Cake made by Doan's Bakery, a family-owned shop in Woodland Hills, California. Each cake costs roughly $US125.95 (approx. $190), and is understood to be made with cream cheese frosting, toasted coconut flakes, and include white chocolate chunks.

    How do I get a Tom Cruise coconut cake? ›

    Even if you aren't one of the lucky few to receive the Tom Cruise cake from the star himself, it's possible to purchase one through Goldbelly. There are also a few copycat versions of this cake floating around online, so instead of splurging on the mail-order cake, I decided to recreate it myself at home.

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