Makes a delicious, moist coconut cake.
Prepare and bake cake mix as directed on package for a 13" x 9" pan. Cool in pan 15 minutes. Pierce cake with large fork at 1/2" intervals.
Mix milk, sugar and 1/2 cup of coconut in medium saucepan. Bring to a boil; then reduce heat to low and simmer 1 minute. Spoon over warm cake, spreading coconut evenly over top. Cool completely.
Stir 1/2 cup coconut into Cool Whip and spread over cooled cake. Sprinkle with remaining coconut.
Refrigerate 6 hours or overnight. Store leftover cake in refrigerate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 107 | ||
Calories from Fat: 58 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 54mg | 2 % | |
Potassium 70.5mg | 2 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 10.4g | ||
Protein 1g | 1 % | |
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: 107
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