Directions:
- Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, shaking the tray once about halfway through the cooking time. Remove and let cool. In a medium bowl, gently fold together the whipped cream and pudding. Slice each cake vertically in half, then slice each half horizontally into three 1/2-inch layers. Line an 8-by-8-inchsquare pan with 4 slices of cake to make 1 layer. Top with about 1cup of the pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture. Refrigerate for 1 hour. Garnish with the toasted coconut and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5666.75 Kcal (23726 kJ) | ||
| Calories from fat | 781.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.84g | 134% | |
|---|---|---|---|
| Cholesterol | 164.4mg | 55% | |
| Sodium | 9339.78mg | 389% | |
| Potassium | 809.35mg | 17% | |
| Total Carbs | 1190.97g | 397% | |
| Sugars | 754.77g | 3019% | |
| Dietary Fiber | 14.76g | 59% | |
| Protein | 39.26g | 79% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 18.5mg | 103% | |
| Calcium | 2090.7mg | 209% | |
| Amount Per 100 g | |||
| Calories | 372.95 Kcal (1561 kJ) | ||
| Calories from fat | 51.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 134% | |
|---|---|---|---|
| Cholesterol | 10.82mg | 55% | |
| Sodium | 614.68mg | 389% | |
| Potassium | 53.27mg | 17% | |
| Total Carbs | 78.38g | 397% | |
| Sugars | 49.67g | 3019% | |
| Dietary Fiber | 0.97g | 59% | |
| Protein | 2.58g | 79% | |
| Vitamin C | 0.1mg | 2% | |
| Iron | 1.2mg | 103% | |
| Calcium | 137.6mg | 209% | |
* 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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