Mom’s Coconut Cake

Thursday was my mom’s birthday, happy birthday mom!  When she was little she got to pick whatever kind of cake she wanted for her birthday, and she would always ask for coconut. I was so excited to make her a coconut cake for her birthday because she hasn’t had one since she was little. This cake was amazing! So moist and with our favorite cream cheese icing! No eggs, oil, or butter was used. I can’t wait to try this with carrot cake and just sub vanilla extract! Happy Birthday Mom, I love you. Enjoy:)

Ingredients:

For the cake-

1 box vanilla cake mix

1 20 oz can crushed pineapple in pineapple juice (NO heavy syrup)

2 tsp coconut extract

For the frosting-

1 8oz container 1/3 less fat cream cheese

¾ cup powdered sugar

2 tsp coconut extract

½ cup coconut flakes (topping)

Directions:

1. Preheat oven to 350

2. Spray a Bundt cake pan, 2 round cake pans, or 2 muffin tins with cooking spray

3. In a medium mixing bowl combine cake mix, pineapple, and coconut extract. Mix with mixer for about 2 minutes until smooth

4. Pour into pan of choice and bake according to package directions (Mine took about 30 min, using a Bundt cake pan) check with a toothpick

5. While cake is baking grab a small mixing bowl and combine the cream cheese, sugar, and coconut extract. Mix together until smooth, place in refrigerator until cake has cooled and is ready to frost

6. When the cake is done, let cool, frost with icing, and sprinkle on coconut flakes

Servings-12/Serving Size-1 piece/Calories-266/Carbs-49g/Fat-6g/Protein-2g