Directions:
- Approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours and let flavors blend.
- Mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8 greased baking cake pans. Bake as per instructions and allow to cool. Cut cake layers in half making a total of four layers. (I have found that using dental floss cuts a layer nicely into halves. I also trim the brown off of the outer cake edges.).
- Frost with sour cream mixture and stack layers. Spread cool whip evenly on outer cake edges and on top. Sprinkle top with coconut flakes.
- Keep refrigerated at least one day before cutting cake. Better if you can wait two or three days, but it's very hard to do that!
- Enjoy this very moist cake!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.65 Kcal (664 kJ) | ||
| Calories from fat | 101.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.32g | 17% | |
|---|---|---|---|
| Cholesterol | 69.93mg | 23% | |
| Sodium | 30.48mg | 1% | |
| Potassium | 38.56mg | 1% | |
| Total Carbs | 13.39g | 4% | |
| Sugars | 9.8g | 39% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 1.9g | 4% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 16.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 281.56 Kcal (1179 kJ) | ||
| Calories from fat | 180.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.1g | 17% | |
|---|---|---|---|
| Cholesterol | 124.09mg | 23% | |
| Sodium | 54.09mg | 1% | |
| Potassium | 68.43mg | 1% | |
| Total Carbs | 23.76g | 4% | |
| Sugars | 17.39g | 39% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 3.38g | 4% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 0.7mg | 2% | |
| Calcium | 28.6mg | 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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