Directions:
- Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into 2 greased and floured 9-inch round cake pans.
- Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool layers completely on wire racks.
- Combine preserves and lemon curd. Spread 3/4 cup filling between cake layers; spread remaining filling on top of cake. Spread frosting on sides of cake; gently press coconut evenly onto sides of cake. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 927.24 Kcal (3882 kJ) | ||
| Calories from fat | 506.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.28g | 87% | |
|---|---|---|---|
| Cholesterol | 64.87mg | 22% | |
| Sodium | 786.99mg | 33% | |
| Potassium | 870.13mg | 19% | |
| Total Carbs | 83.92g | 28% | |
| Sugars | 44.18g | 177% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 24.83g | 50% | |
| Vitamin C | 56.2mg | 94% | |
| Iron | 2.2mg | 12% | |
| Calcium | 480.5mg | 48% | |
| Amount Per 100 g | |||
| Calories | 141.15 Kcal (591 kJ) | ||
| Calories from fat | 77.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 87% | |
|---|---|---|---|
| Cholesterol | 9.88mg | 22% | |
| Sodium | 119.8mg | 33% | |
| Potassium | 132.45mg | 19% | |
| Total Carbs | 12.77g | 28% | |
| Sugars | 6.72g | 177% | |
| Dietary Fiber | 0.74g | 20% | |
| Protein | 3.78g | 50% | |
| Vitamin C | 8.6mg | 94% | |
| Iron | 0.3mg | 12% | |
| Calcium | 73.1mg | 48% | |
* 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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