Try this Cocoribe Coconut Velvet Cake recipe, or contribute your own.
Suggest a better descriptionPlace ingredients in large bowl of electric mixer. Mix on low speed to combine; then turn to medium speed and beat 4-5 minutes, scraping bowl occasionally. Pour into greased and floured 10-inch bundt pan or tube pan.Bake at 350 degrees for 45-50 minutes. Cool in pan 25 minutes, then remove. finish cooling on wire rack. CREAMY COCONUT FROSTING: Mix additional 1/4 c cocoRibe Liqueur with small container of frozen whipped topping. Frost cake and springle with toasted coconut. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 259 | ||
Calories from Fat: 194 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 175.4mg | 6 % | |
Potassium 167.6mg | 4 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 15.7g | 22 % | |
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: 259
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