Description
A delightful and guilt-free cake featuring tropical flavors of pineapple and coconut, perfect for any occasion.
Ingredients
Scale
- 1 box (15.25 oz) sugar-free yellow cake mix
- 1 can (20 oz) sugar-free crushed pineapple (with juice reserved)
- 1 package (3.4 oz) sugar-free instant vanilla pudding mix
- 1 cup cold milk (dairy or unsweetened almond milk)
- 1/2 cup unsweetened shredded coconut (divided)
- 3 large egg whites
- 1/3 cup oil
- 8 oz sugar-free whipped topping, thawed (or 2 cups homemade whipped cream)
- 1/2 cup unsweetened shredded coconut (toasted)
- 1/2 cup crushed pineapple (fresh, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Drain the crushed pineapple, reserving the juice.
- Combine the cake mix, egg whites, oil, and 1 cup of reserved pineapple juice in a large bowl, whisk until just combined.
- Fold in 3/4 cup of shredded coconut gently.
- Pour the batter into the prepared pan and bake for 20–25 minutes until a toothpick comes out clean.
- Cool the cake completely on a wire rack.
- Mix 1/3 cup reserved pineapple juice with 1 tablespoon sugar-free sweetener, poke holes in the cooled cake, and soak with the mixture.
- Whisk the sugar-free pudding mix with 1/4 cup pineapple juice until smooth, then fold in the drained crushed pineapple, and spread over the cake.
- Spread the sugar-free whipped topping over the pudding layer.
- Sprinkle the remaining toasted coconut and fresh crushed pineapple on top.
- Refrigerate for at least 4 hours before serving.
Notes
Make-ahead tips: Prepare the cake a day in advance for deeper flavor. Ensure to cool the cake completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg