Directions:
- Bake cake according to directions in a 9 X 13 inch pan
- When cake is done, remove from oven
- While cake is hot, pierce holes in the cake with a fork
- In a bowl, mix Eagle Brand Milk and cream of coconut
- Spread over hot cake
- Next, spread the *drained* crushed pineapple over the cake
- Refrigerate until cooled
- After cake is cooled, spread the *whipped* cream over the cake
- Sprinkle the coconut over the whipped cream
- Add toasted pecans
- Refrigerate
- This cake is best if made the day before you plan to serve it
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 537.85 Kcal (2252 kJ) | ||
| Calories from fat | 120.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.44g | 21% | |
|---|---|---|---|
| Cholesterol | 17.27mg | 6% | |
| Sodium | 9.5mg | 0% | |
| Potassium | 1886.54mg | 40% | |
| Total Carbs | 86.95g | 29% | |
| Sugars | 34.49g | 138% | |
| Dietary Fiber | 21.84g | 87% | |
| Protein | 16.18g | 32% | |
| Vitamin C | 67mg | 112% | |
| Vitamin A | 3.6mg | 120% | |
| Iron | 4.8mg | 27% | |
| Calcium | 633.4mg | 63% | |
| Amount Per 100 g | |||
| Calories | 1061.4 Kcal (4444 kJ) | ||
| Calories from fat | 238.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.51g | 21% | |
|---|---|---|---|
| Cholesterol | 34.07mg | 6% | |
| Sodium | 18.75mg | 0% | |
| Potassium | 3722.93mg | 40% | |
| Total Carbs | 171.6g | 29% | |
| Sugars | 68.05g | 138% | |
| Dietary Fiber | 43.1g | 87% | |
| Protein | 31.93g | 32% | |
| Vitamin C | 132.2mg | 112% | |
| Vitamin A | 7.1mg | 120% | |
| Iron | 9.5mg | 27% | |
| Calcium | 1250mg | 63% | |
* 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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