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Coconut Cake I

Submitted by: Kathy

Coconut Cake I
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  • Prep Time: 30 Minutes
  • Total Time: 3 Days 1 Hour
  • Yield: 1 - 8 or 9 inch layer cake
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This cake starts with a white cake mix and ends up with four layers with a yummy coconut filling.

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 cup sour cream
  • 2 cups white sugar
  • 1 (14 ounce) package flaked coconut
  • 1 (8 ounce) container frozen whipped topping, thawed

Directions

  1. Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.
  2. Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
  3. Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!

Nutritional Information

  • Calories: 560 cal
  • Total Fat: 22.5 g
  • Saturated Fat: 15.9 g
  • Cholesterol: 8 mg
  • Sodium: 391 mg
  • Carbohydrates: 88.6 g
  • Fiber: 3.6 g
  • Protein: 3.8 g
  • Sugars: 72.9 g
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  • Potassium: 199 mg
  • Calcium: 109 mg
  • Iron: 1 mg
  • Magnesium: 24 mg
  • Folate: 42 mcg
  • Niacin Equivalents: 1 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 152 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: < 1 mg
  • Calories From Fat: 203 kcal
  • Percent Of Calories From Carbs: 61
  • Percent Of Calories From Fat: 35
  • Percent Of Calories From Protein: 2
  • Percent Of Calories From Saturated Fat: 24

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Printed on August 21, 2014 at 7:55 pm