Try this Coconut Sour Cream Cake recipe, or contribute your own.
Suggest a better descriptionPrepare cake mix according to package directions. Bake in 2 round cake pans. Cool. Slice each layer in half. Combine sugar, sour cream and coconut. Mix well and chill. Spread coconut mixture on layers, reserving 1 cup. Mix Cool whip with reserved cocont mixture. Frost sides and top of cake. Keep refrigerated. Better if made a few a few days in advance. 09/21/92 6:47 PM
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 12 | ||
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Calories: 626 | ||
Calories from Fat: 141 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 13.4mg | 4 % | |
Sodium 120.4mg | 4 % | |
Potassium 202mg | 5 % | |
Total Carbohydrate 121.7g | 36 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 118.9g | ||
Protein 4.1g | 6 % | |
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: 626
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