Directions:
- In a large mixing bowl, combine the first six ingredients; mix well.
- Pour into three greased and floured 9 inch round baking pans.
- Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a bowl, combine the pineapple, sugar, coconut and sour cream.
- Remove 1 c. to another bowl
- Set aside.
- Place one cake on a serving plate; top with one third of the remaining pineapple mixture.
- Repeat layers twice.
- Fold whipped topping into the reserved pineapple mixture.
- Spread over top and sides of cake.
- Sprinkle with toasted coconut if desired.
- Refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.54 Kcal (802 kJ) | ||
| Calories from fat | 91.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 16% | |
|---|---|---|---|
| Cholesterol | 46.41mg | 15% | |
| Sodium | 131.54mg | 5% | |
| Potassium | 91.07mg | 2% | |
| Total Carbs | 21.36g | 7% | |
| Sugars | 18.49g | 74% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 3.72g | 7% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 242.37 Kcal (1015 kJ) | ||
| Calories from fat | 115.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.85g | 16% | |
|---|---|---|---|
| Cholesterol | 58.73mg | 15% | |
| Sodium | 166.46mg | 5% | |
| Potassium | 115.24mg | 2% | |
| Total Carbs | 27.03g | 7% | |
| Sugars | 23.4g | 74% | |
| Dietary Fiber | 0.16g | 0% | |
| Protein | 4.71g | 7% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 74.9mg | 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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