🥥 Light Coconut Cream Poke Cake (WW-Friendly Version)
🎯 Smart WW Focus
This version targets 2–4 WW SmartPoints per slice (on most plans), depending on serving size and exact brand selections.
✳️ WW-Friendly Ingredients
For the Cake:
- 1 box sugar-free white cake mix (like Pillsbury Sugar-Free White)
- 1 cup unsweetened applesauce (instead of oil)
- 3 large egg whites (or ¾ cup egg substitute)
- ¾ cup unsweetened almond milk (instead of whole milk)
- 1 tsp coconut extract
- ¼ cup unsweetened shredded coconut
For the Coconut Soak:
- 1 can (14 oz) lite coconut milk (or 1⅓ cups)
- ½ cup unsweetened almond milk
- ¼ cup fat-free sweetened condensed milk substitute
(e.g., mix ¼ cup fat-free evaporated milk + 2 tbsp Swerve or Stevia)
For the Topping:
- 1 tub (8 oz) fat-free whipped topping (like Cool Whip Free)
- ¼ cup unsweetened shredded coconut, toasted

🧁 Instructions (WW-Friendly Method)
🥄 Step 1: Bake the Lightened Cake
- Preheat oven to 350°F (175°C). Spray a 9×13” pan with nonstick spray.
- In a large bowl, combine sugar-free cake mix, egg whites, almond milk, applesauce, and coconut extract. Mix until smooth.
- Fold in ¼ cup unsweetened shredded coconut.
- Pour into prepared pan and bake for 28–32 minutes, until a toothpick comes out clean.
- Let cool for 10 minutes.
🥥 Step 2: Add Coconut Soak
- Whisk together lite coconut milk, almond milk, and the lightened sweetened condensed milk blend.
- Use a skewer or fork to poke holes all over the cooled cake.
- Slowly pour the coconut mixture over the entire cake surface.
- Chill in the fridge for 1–2 hours to absorb the liquid.
🍧 Step 3: Light Topping
- Once soaked and cooled, spread a tub of fat-free whipped topping over the cake.
- Sprinkle with toasted unsweetened shredded coconut.
- Refrigerate for another hour or until ready to serve.
🧮 Nutrition (Per Slice – 12 Servings)
Nutrient | Amount |
---|---|
Calories | 120–140 |
Fat | 2g |
Saturated Fat | 1g |
Carbohydrates | 18–20g |
Sugar | 3–5g |
Protein | 2–3g |
Fiber | 2g |
Sodium | 190mg |
WW Points | 2–4 |