Directions:
- Preheat oven to 350 degrees.
- Lightly spray a 13x9 inch pan with cooking spray, flour lightly and set aside.
- Prepare the cake mix using the water, oil and eggs as directed on package directions.
- Bake in preheated oven for 25 to 35 minutes or as directed on package.
- Test cake by inserting cake tester off center, when it comes out clean cake is done.
- Bring the sugar (or sugar/Splenda mixture) and milk to a boil over medium heat; stir in coconut flavoring and remove from heat.
- With a wooden spoon handle and while cake is hot, poke holes in top of cake, pour the syrup over, allow to cool to room temperature.
- Cover and refrigerate until serving time.
- At serving time spread with cool whip and sprinkle with lightly toasted coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.12 Kcal (633 kJ) | ||
| Calories from fat | 73.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.22g | 13% | |
|---|---|---|---|
| Cholesterol | 44.56mg | 15% | |
| Sodium | 40.8mg | 2% | |
| Potassium | 49.81mg | 1% | |
| Total Carbs | 18.2g | 6% | |
| Sugars | 15.72g | 63% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 2.21g | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 39.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 183.96 Kcal (770 kJ) | ||
| Calories from fat | 90.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.01g | 13% | |
|---|---|---|---|
| Cholesterol | 54.24mg | 15% | |
| Sodium | 49.66mg | 2% | |
| Potassium | 60.63mg | 1% | |
| Total Carbs | 22.15g | 6% | |
| Sugars | 19.14g | 63% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 2.69g | 4% | |
| Iron | 0.3mg | 1% | |
| Calcium | 48.1mg | 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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