Directions:
- Prepare cake mix according to directions, baking in three 9-inch layers.
- Combine the coconut, sour cream and sugar. Let stand 2 hours. After cake has cooled place one layer on serving plate. Reserve half the coconut mixture for topping the cake, and then divide what's left in half.
- Spread one half on the bottom layer, add second cake layer, put the remainder on top and then top with third cake layer.
- Mix the reserved coconut mixture with the whipped topping and use to frost top and sides of cake. Refrigerate 2 days before serving. Makes 12 servings.
- PER SERVING: Calories 578 (43% fat) Fat 28 g (19 g sat) Cholesterol 17 mg Sodium 333 mg Fiber 4 g Carbohydrates 80 g Protein 5 g
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.5 Kcal (1112 kJ) | ||
| Calories from fat | 57.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 10% | |
|---|---|---|---|
| Cholesterol | 13.23mg | 4% | |
| Sodium | 67.03mg | 3% | |
| Potassium | 89.34mg | 2% | |
| Total Carbs | 34.82g | 12% | |
| Sugars | 21.4g | 86% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 5.79g | 12% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 1.6mg | 9% | |
| Calcium | 61.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 220.11 Kcal (922 kJ) | ||
| Calories from fat | 47.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 10% | |
|---|---|---|---|
| Cholesterol | 10.97mg | 4% | |
| Sodium | 55.57mg | 3% | |
| Potassium | 74.07mg | 2% | |
| Total Carbs | 28.87g | 12% | |
| Sugars | 17.74g | 86% | |
| Dietary Fiber | 1.74g | 8% | |
| Protein | 4.8g | 12% | |
| Vitamin C | 4.4mg | 9% | |
| Iron | 1.3mg | 9% | |
| Calcium | 51.3mg | 6% | |
* 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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