Directions:
- In a large mixer bowl combine the sour cream sugar and coconut.
- Transfer to a tightly covered container and place in fridge.
- I use a flat square so that I can divide evenly later.
- Refrigerate 24 hours.
- Bake your cake mix according to package directions.
- Bake in two 9 inch size pans.
- Cool the cake when done, remove from pans to cooling rack.
- Then chill layers completely in fridge.
- Split each layer, so now you have four layers.
- Divide filling into five parts.
- Do this by scoring the top evenly with a knife while still in your container.
- Place each portion of filling between each layer.
- The fifth portion frost top and sides of cake.
- Store tightly covered in fridge for 2 to 3 days before serving.
- Cut and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.56 Kcal (1564 kJ) | ||
| Calories from fat | 225.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.01g | 38% | |
|---|---|---|---|
| Cholesterol | 55.64mg | 19% | |
| Sodium | 60.13mg | 3% | |
| Potassium | 233.13mg | 5% | |
| Total Carbs | 36.29g | 12% | |
| Sugars | 14.7g | 59% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 4.31g | 9% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 70.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 265.56 Kcal (1112 kJ) | ||
| Calories from fat | 160.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.78g | 38% | |
|---|---|---|---|
| Cholesterol | 39.55mg | 19% | |
| Sodium | 42.75mg | 3% | |
| Potassium | 165.73mg | 5% | |
| Total Carbs | 25.8g | 12% | |
| Sugars | 10.45g | 59% | |
| Dietary Fiber | 1.48g | 8% | |
| Protein | 3.06g | 9% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.8mg | 6% | |
| Calcium | 50mg | 7% | |
* 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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