Description
A luscious cake bursting with tropical pineapple and coconut flavors, perfect for guilt-free indulgence.
Ingredients
Scale
- 1 box (15.25 oz) sugar-free yellow cake mix
- 1 can (20 oz) sugar-free crushed pineapple
- 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
- 1/2 cup unsweetened shredded coconut (toasted)
- 1/2 cup crushed pineapple (fresh, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Combine cake mix, egg whites, oil, and 1 cup of reserved pineapple juice in a large mixing bowl. Whisk until just blended.
- Fold in 3/4 cup shredded coconut.
- Pour the batter into the greased pan and spread evenly.
- Bake for 20–25 minutes, or until a toothpick comes out clean. Cool on a wire rack.
- Mix 1/3 cup reserved pineapple juice with 1 tablespoon of sugar-free sweetener.
- Poke holes in the cooled cake and pour over the pineapple juice mixture.
- Whisk together pudding mix and 1/4 cup pineapple juice until smooth, then stir in the crushed pineapple.
- Spread the pudding mixture over the cooled cake.
- Top with sugar-free whipped topping and sprinkle with toasted coconut and crushed pineapple.
- Refrigerate for at least 4 hours before serving.
Notes
This cake holds up well overnight, making it perfect for preparing in advance for gatherings. Customize with various toppings for added flair.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: cake, tropical, sugar-free, dessert, pineapple, coconut