Hawaiian Icebox Cake(Low-Fat) - cooking recipe

Ingredients

1 1/3 c. water
3 egg whites
1 (18.5 oz.) pkg. light 94% fat-free yellow cake mix
vegetable cooking spray
2 c. skim milk
1 (3.4 oz.) pkg. instant banana cream pudding and pie filling mix
1 (15 oz.) can unsweetened crushed pineapple, drained
2 c. thawed reduced-calorie frozen whipped topping
1/4 c. shredded coconut, toasted

Preparation

Combine first 3 ingredients in a large bowl; beat at low speed of an electric mixer 30 seconds.
Increase speed to medium and beat 2 minutes.
Pour batter into a 13 x 9 x 2-inch baking dish coated with cooking spray.
Bake at 350\u00b0 for 35 minutes or until cake springs back when touched lightly in center. Let cool in pan on a wire rack.
Combine milk and pudding mix in a medium bowl; beat at low speed of electric mixer 2 minutes or until thickened. Cover and chill 5 minutes.
Stir in pineapple.
Pierce 48 holes in top of cake, using the handle of a wooden spoon.
Spread pudding mixture over cake and then spread whipped topping over pudding mixture.
Sprinkle topping with shredded coconut.
Store in refrigerator.
Yield:
16 servings.
Serving size:
1 (3 1/4 x 2 1/4-inch) piece.
Calories:
208.
Fat grams:
4.
Preparation time:
17 minutes.
Cooking time:
35 minutes.