 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
|
Hawaiian Sponge Cake, very easy and for the calorie counters. Ingredients:
1 sponge cake, split into two layers |
6 tablespoons cornstarch |
9 teaspoons equal sugar substitute |
3/4 cup water |
1 (12 ounce) can frozen coconut milk, thawed (or noh's haupia mix) |
1 cup cool whip lite |
1 cup shredded coconut |
Directions:
1. In a saucepan, mix cornstarch with Splenda. Stir in the 3/4 cup water and the coconut milk. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat and cool slightly. Spread filling between layers and on top of cake. Cool untl filling is firm. Before serving, spread lite cool whip on top and sides of cake. Sprinkle with coconut. Makes 20 servings.
|
|