Directions:
- Line a 4 quart round mixing bowl with parchment paper.
- Break cake up into small bite-sized pieces.
- Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
- Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
- Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
- Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
- Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 621.88 Kcal (2604 kJ) | ||
| Calories from fat | 82.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 14% | |
|---|---|---|---|
| Sodium | 14.61mg | 1% | |
| Potassium | 155.64mg | 3% | |
| Total Carbs | 139.49g | 46% | |
| Sugars | 123.33g | 493% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 0.6mg | 3% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 123.5 Kcal (517 kJ) | ||
| Calories from fat | 16.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 14% | |
|---|---|---|---|
| Sodium | 2.9mg | 1% | |
| Potassium | 30.91mg | 3% | |
| Total Carbs | 27.7g | 46% | |
| Sugars | 24.49g | 493% | |
| Dietary Fiber | 0.34g | 7% | |
| Protein | 0.17g | 2% | |
| Vitamin C | 2.8mg | 23% | |
| Iron | 0.1mg | 3% | |
| Calcium | 8.1mg | 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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