5-Ingredient Coconut Cream Cake

Serves: 15
WW Points per Serving: 5


1 (18.25 oz.) package reduced-fat white cake mix
¾ cup flaked sweetened coconut, divided
Cooking spray
1 (14 oz.) can fat-free sweetened condensed skim milk
1 tsp. coconut extract
1½ cups frozen reduced-calorie whipped topping, thawed

Preheat oven to 350º. Prepare cake mix according to package directions, omitting oil and adding 6 tablespoons coconut. Pour batter into a 13 x 9 inch baking pan coated with cooking spray. Bake at 350º for 28 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack. Punch holes in top of cake with a wooden pick. Combine sweetened condensed milk and coconut extract; stir well. Pour half of condensed milk mixture over warm cake; spread lightly with a spatula, gently working mixture into holes. Let stand 2 to 3 minutes. Punch additional holes in top of cake; pour remaining milk mixture over cake, spreading with spatula. Let cake cool completely. Spread whipped topping over cake; sprinkle with remaining 6 tablespoons coconut. Cover and chill at least 4 hours.