Pineapple-Coconut Cake

Yield: 24 servings | 3 pts per serving

My rating:

This is a pineapple-coconut version of the famous Better Than Sex Cake. I am so pleased with how it turned out; it's delicious! If you like pineapples and coconut, you'll love this. Please also look at my recipes for the Cherry-Chocolate, Dreamsicle, Red Velvet and Lemon versions of this cake!

Ingredients:

1 package pineapple cake mix
10 oz water
1 egg white
20 oz Del Monte Crushed Pineapple In Its Own Juice (do not drain)
1/2 cup SPLENDA or SPLENDA Baking Mix
4 serving box of fat-free sugar-free instant vanilla pudding mix
1 cup shredded coconut, divided
8 oz Cool Whip Free Whipped Topping
1/4 cup pecans

Directions:

Mix together cake mix, water, and egg white. Bake in greased and floured 9x13 pan for time directed on cake mix box. While cake is baking combine undrained pineapple, Splenda, vanilla pudding mix and coconut in saucepan and simmer on top stove for 10 minutes. Remove cake from oven when done and immediately poke holes into cake with straw or wooden spoon handle. Immediately pour pineapple mixture over cake while both are still warm. Cool. Spread 8 oz container of cool whip on top. If desired sprinkle with 1/2 cup chopped pecans (add extra points). Chill at least two hours.

Yields: 24 servings

Nutritional Info: (per serving) 183 Calories, 4 g. fat, 0.65 g. fiber (3.18 pts per serving)

Source: Weight Watchers Recipe Review Board