Hawaiian Icebox Cake(Low-Fat)
A light and fruity layered cake featuring pineapple, banana pudding, and shredded coconut, perfect for a refreshing dessert that combines tropical flavors with a creamy texture.
Ingredients
Instructions
- Combine water and egg whites in a large bowl; beat at low speed of an electric mixer 30 seconds.
- Increase speed to medium and beat for 2 minutes.
- Pour batter into a 13 x 9 x 2-inch baking dish coated with vegetable cooking spray.
- Bake at 350° for 35 minutes or until the cake springs back when touched lightly in the center. Let cool in pan on a wire rack.
- Combine skim milk and pudding mix in a medium bowl; beat at low speed of electric mixer 2 minutes or until thickened. Cover and chill for 5 minutes.
- Stir in drained crushed pineapple.
- Pierce 48 holes in the top of the cooled cake using the handle of a wooden spoon.
- Spread the pudding mixture over the cake and then spread whipped topping over the pudding.
- Sprinkle shredded coconut over the topping.
- Store in the refrigerator.
Tips & Substitutions
For a lighter texture, ensure to beat the egg whites well before mixing with the cake mix. You can substitute the instant banana cream pudding with vanilla or even chocolate for a different flavor profile. If you prefer a more tropical flavor, consider adding diced mango or coconut flakes to the pudding mixture.
Serving Suggestions
Serve chilled, garnished with additional pineapple or a sprinkle of shredded coconut for added flavor and texture. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving alongside a fresh fruit salad or light yogurt.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can be enjoyed chilled straight from the fridge, as the flavors meld beautifully over time. Avoid freezing, as the texture may change when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Icebox Cake(Low-Fat) contains roughly 321 calories, with 7g protein, 49g carbohydrates, and 11g fat. It is a good source of iron (15% of the Daily Value), protein (14% of the Daily Value), and calcium (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of cake mix?
Absolutely! While this recipe uses a light yellow cake mix, you can easily substitute it with a lemon or coconut cake mix for a different flavor profile. Just ensure it's a low-fat version to keep the cake light.
How can I make this recipe more festive?
To make this cake more festive, consider adding a layer of whipped cream with seasonal fruits on top, or drizzling some chocolate syrup before serving. You can also decorate with edible flowers for a beautiful presentation.
Is this recipe suitable for a gluten-free diet?
This recipe as written is not gluten-free due to the cake mix. However, you can use a gluten-free cake mix to adapt it for gluten-sensitive individuals. Just ensure all other ingredients are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).