Try this EASTER CAKE WITH JELLY-BEANS recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees. Prepare cake batter, bake as directed on package for two 9" round layers, stirring 2/3 cup coconut, 1/4 cup milk and coconut pudding mix into batter before pouring into pans. Cool cakes in pans 10 min. Remove from pans. *Beat vanilla pudding mix, sugar and remaining milk in bowl 2 min. Stir in whipped topping, refrigerate. Stack cake layers on plate, filling with layers of 1 cup pudding mixture and 3/4 cup remaining coconut. Frost top and sides of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour. Garnish with multi colored jelly beans on top of cake and around bottom of cake. SERVE & ENJOY...
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 743 | ||
Calories from Fat: 264 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 27.7mg | 9 % | |
Sodium 908.6mg | 31 % | |
Potassium 300.1mg | 8 % | |
Total Carbohydrate 113.8g | 33 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 109.7g | ||
Protein 8.3g | 12 % | |
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: 743
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