Directions:
- Prepare cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.
- Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.
- Place one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.75 Kcal (941 kJ) | ||
| Calories from fat | 28.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 5% | |
|---|---|---|---|
| Cholesterol | 2.02mg | 1% | |
| Sodium | 503.68mg | 21% | |
| Potassium | 126.38mg | 3% | |
| Total Carbs | 50.37g | 17% | |
| Sugars | 36.82g | 147% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 0.95g | 2% | |
| Calcium | 23.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 316.7 Kcal (1326 kJ) | ||
| Calories from fat | 40.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 5% | |
|---|---|---|---|
| Cholesterol | 2.85mg | 1% | |
| Sodium | 709.74mg | 21% | |
| Potassium | 178.09mg | 3% | |
| Total Carbs | 70.97g | 17% | |
| Sugars | 51.88g | 147% | |
| Dietary Fiber | 0.17g | 0% | |
| Protein | 1.34g | 2% | |
| Calcium | 32.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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