The ingredients in one recipe for low-fat coconut cake include margarine, vegetable oil, egg whites, sugar, flaked coconut, nonfat milk and fat-free yogurt. Baking powder, baking soda, cream of tartar, vanilla and salt are additional ingredients.
To make a low-fat coconut triple layer cake, sift together 3 1/2 cups of cake flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/8 teaspoon of salt, and set the mixture aside. Beat together 1/2 cup of margarine, 1 3/4 cups of sugar and 1 1/2 tablespoons of vegetable oil in a mixing bowl until well blended. Continue beating the mixture and add 2 egg whites, one at a time.
Combine 1 2/3 cups of nonfat milk with 1/2 cup of plain fat-free yogurt in a separate bowl. Gradually add the dry ingredients to the creamed mixture, alternating the dry ingredients with the milk mixture. Start and end with the flour mixture. Add 2 1/2 teaspoons of vanilla extract and 1/4 teaspoon butter-flavored extract. Pour the batter into three floured 8-inch cake pans, and bake at 350 degrees Fahrenheit for 25 minutes.
Frost the cooled cake layers with white frosting, and sprinkle them with 2/3 cup of sweetened, flaked coconut.
To make a fast low-fat coconut cake, prepare one white cake mix according to the directions. Frost the cooled cake with a low-fat frosting made with 1 cup of sugar, 8 ounces of nonfat sour cream, 2 cups flaked coconut and 1 cup of light frozen whipped topping.