preparation
Preheat oven to 350°. Prepare cake mix according to package directions, omitting oil and adding 6 Tbsp. coconut. Pour batter into a 13 x 9 inch baking pan coated with cooking spray. Bake for 28 minutes or until wooden pick inserted in center comes out clean. Let cook in pan 10 minutes on a wire rack. Punch holes in the top of cake with a wooden pick. Combine sweetened condensed milk and coconut extract; stir well. Pour half of 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 Tbsp. coconut. Cover and chill at least 4 hours. Points: 5; Exchanges:3 starch, 1/2 fat. Per serving: CAL 253. |