Florida Cream Coconut Cake

Florida Cream Coconut Cake

1 (4 serving) pkg. JELL-O sugar free vanilla cook-and-serve
pudding mix
1 (4 serving) pkg JELL-O sugar free orange gelatin
1 c Diet Mountain Dew
2 (8 oz) cans crushed pineapple, packed in fruit juice,
undrained
1 (11 oz) can mandarin oranges,rinsed and drained
2 1/4 c Bisquick Reduced Fat Baking Mix
1 1/2 c Splenda Granular
1/2 c flaked coconut*
1 tsp. baking powder
1/2 c I Can't Believe It's Not Butter Light Margarine, melted
1 (12-fluid-ounce) can Carnation Fat Free Evaporated Milk
4 egg whites, slightly beaten
1 tsp. vanilla extract
2 c Cool Whip Lite

In a medium saucepan, combine dry pudding mix, dry gelatin,
Diet Mountain Dew and undrained pieapple. Cook over medium
heat until mixture thickens and starts to boil, stirring
constantly. Remove from heat.

Stir in mandarin oranges. Place saucepan on a wire rack and allow
to cool for 30 minutes. Meanwhile preheat oven to 350*.

Spray a 9x13 inch baking pan with butter flavored cooking spray.

In a large bowl, combine baking mix, Splenda, 1/4 c coconut and
baking powder. Add margarine and milk. Mix well, using a sturdy
spoon. Stir in egg whites and coconut extract. Evenly pour batter
in prepared cake pan.

Bake for 20 to 25 minutes or until top of
cake springs back when lightly touched. Place cake pan on a wire
rack and let set for 15 minutes. Evenly spread cooled fruit
mixture over cake.

Refrigerate for at least 30 minutes. Just before serving,
spread Cool Whip Lite over fruit mixture, and garnish with
remaining 1/4 c coconut. Cut into 12 servings.

Serves 12. Each serving equals:
HE: 1 Br, 1 Fa, 1/2 Fr,1/4 FFM/ 1/2 Sl, 18 OC
211 calories, 7 g Fa, 5g Pr, 32 g Ca, 502 mg So, 134mg Cl, 1 g Fi
DIABETIC EXCHANGES: 1 1/2 St/Ca, 1 Fa, 1/2 Fr