Directions:
- A couple of days before baking cake, combine sugar, sour cream, and coconut, blending well; chill. Reserve one cup of the sour cream mixture for frosting; spread remaining between layers of cake.
- Prepare cake mix according to package directions, making two 8-inch layers; when completely cool, split both layers.
- Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Pat dried coconut into whipped topping mixture around top and sides of cake.
- Seal cake in an airtight container and refrigerate for three days before serving.
- Yield: one 8-inch layer cake
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.95 Kcal (1302 kJ) | ||
| Calories from fat | 98.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 17% | |
|---|---|---|---|
| Cholesterol | 82.37mg | 27% | |
| Sodium | 195.79mg | 8% | |
| Potassium | 110.54mg | 2% | |
| Total Carbs | 52.66g | 18% | |
| Sugars | 29.46g | 118% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 3.16g | 6% | |
| Vitamin C | 3mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 275.44 Kcal (1153 kJ) | ||
| Calories from fat | 87.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 17% | |
|---|---|---|---|
| Cholesterol | 72.96mg | 27% | |
| Sodium | 173.43mg | 8% | |
| Potassium | 97.92mg | 2% | |
| Total Carbs | 46.65g | 18% | |
| Sugars | 26.09g | 118% | |
| Dietary Fiber | 0.58g | 3% | |
| Protein | 2.8g | 6% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 1.1mg | 7% | |
| Calcium | 46.2mg | 5% | |
* 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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