Directions:
- CAKES:
- Prepare cake mixes according to package directions. Bake in 4 round 9 1/2 inch pans. Cool thoroughly on a wire rack.
- FROSTING & FILLING:
- Fold together sour cream and sugar. Stir in half of the coconut (2 cups) to thicken the mixture for filling. Reserve remaining coconut to sprinkle over the cake. Measure out 1 cup of sour cream mixture and set aside, refrigerate, to make the frosting.
- Spread remaining filling between layers. Cover cake with plastic wrap and refrigerate three days to allow moisture to soak through the cake.
- Remove cake from refrigerator and prepare frosting.
- Mix reserved filling with whipped topping. Spread over cake and sprinkle with coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 577.78 Kcal (2419 kJ) | ||
| Calories from fat | 159.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.67g | 27% | |
|---|---|---|---|
| Cholesterol | 13.42mg | 4% | |
| Sodium | 560.14mg | 23% | |
| Potassium | 221.49mg | 5% | |
| Total Carbs | 101.57g | 34% | |
| Sugars | 14.7g | 59% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 6.67g | 13% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 193.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 347.36 Kcal (1454 kJ) | ||
| Calories from fat | 95.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.62g | 27% | |
|---|---|---|---|
| Cholesterol | 8.07mg | 4% | |
| Sodium | 336.76mg | 23% | |
| Potassium | 133.16mg | 5% | |
| Total Carbs | 61.06g | 34% | |
| Sugars | 8.84g | 59% | |
| Dietary Fiber | 1.3g | 9% | |
| Protein | 4.01g | 13% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.8mg | 8% | |
| Calcium | 116.1mg | 19% | |
* 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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