Directions:
- In a saucepan, mix cornstarch with Splenda. Stir in the 3/4 cup water and the coconut milk. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat and cool slightly. Spread filling between layers and on top of cake. Cool untl filling is firm. Before serving, spread lite cool whip on top and sides of cake. Sprinkle with coconut. Makes 20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.79 Kcal (275 kJ) | ||
| Calories from fat | 35.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 6% | |
|---|---|---|---|
| Cholesterol | 12.02mg | 4% | |
| Sodium | 21.97mg | 1% | |
| Potassium | 29.29mg | 1% | |
| Total Carbs | 7.41g | 2% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 0.51g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 7.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 229.02 Kcal (959 kJ) | ||
| Calories from fat | 122.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.62g | 6% | |
|---|---|---|---|
| Cholesterol | 41.83mg | 4% | |
| Sodium | 76.48mg | 1% | |
| Potassium | 101.97mg | 1% | |
| Total Carbs | 25.8g | 2% | |
| Sugars | 10.09g | 12% | |
| Dietary Fiber | 0.89g | 1% | |
| Protein | 1.77g | 1% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 0.6mg | 1% | |
| Calcium | 24.9mg | 1% | |
* 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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