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Suggest a better descriptionBake the white cake mix in a 13 x 9 inch pan according to the directions on the box. Mix the cream of coconut and Eagle Brand together. While the cake is still hop pierce the top of the cake with a fork in different places. Pour the cream of coconut mixture on top of the cake. Omce the cake is completely cooled, spread the Cool Whip on top and sprinkle with the coconut. Store in the refigerator.
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Serving Size: 1 Serving (624g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2572 | ||
Calories from Fat: 856 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.1g | 127 % | |
Saturated Fat 43.9g | 220 % | |
Monounsaturated Fat 24.8g | ||
Polyunsanturated Fat 21.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3370.6mg | 116 % | |
Potassium 1016.9mg | 27 % | |
Total Carbohydrate 411.4g | 121 % | |
Dietary Fiber 15.3g | 61 % | |
Sugars, other 396.1g | ||
Protein 26.7g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2572
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