Ingredients:
- 4 eggs
- filling
- 1 carton ( 8-oz ) frozen whipped topping, thawed
- toasted coconut , optional
Directions:
- 1)Preheat oven at 350.
- 2)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 350 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.
- 3)In a bowl, combine the pineapple, sugar, coconut and sour cream. Remove 1 cup to another bowl; set aside. Place one cake on a serving plate; top with a 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 | 165.09 Kcal (691 kJ) | ||
| Calories from fat | 79.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 14% | |
|---|---|---|---|
| Cholesterol | 42mg | 14% | |
| Sodium | 57.79mg | 2% | |
| Potassium | 63.68mg | 1% | |
| Total Carbs | 20.2g | 7% | |
| Sugars | 18.59g | 74% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 248.55 Kcal (1041 kJ) | ||
| Calories from fat | 119.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.3g | 14% | |
|---|---|---|---|
| Cholesterol | 63.23mg | 14% | |
| Sodium | 87.01mg | 2% | |
| Potassium | 95.87mg | 1% | |
| Total Carbs | 30.42g | 7% | |
| Sugars | 27.99g | 74% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 3.54g | 5% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.4mg | 1% | |
| Calcium | 56.6mg | 4% | |
* 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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