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Suggest a better descriptionCombine cake mix, pudding mix, water, eggs and oil in large mixing bowl. Blend then beat at medium speed of electric mixer for 4 minutes. Stir in 1 1/2 cups coconut. Pour into greased and floured 13 x 9 inch cake pan. BAke at 350 degrees for 50 minutes or until cake begins to pull away from sides. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Cut in half to make two 6 x 8 inch layers. Fill with preserves and 1 cup of the topping; frost with remaining topping. Mark "ribbon" with wooden picks. Tint 2/3 cup of the coconut with food coloring and 1 teaspoon water; place in "ribbon" area; edge with gumdrop strips, if desired. Sprinkle with remaining coconut over rest of cake. Garnish with gumdrop bow of flattened gumdrops with rolling pin on pastry board.
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Serving Size: 1 Serving (1645g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3409 | ||
Calories from Fat: 1795 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 199.4g | 266 % | |
Saturated Fat 93.6g | 468 % | |
Monounsaturated Fat 64.3g | ||
Polyunsanturated Fat 24.4g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 2123.2mg | 73 % | |
Potassium 2333.3mg | 61 % | |
Total Carbohydrate 279.6g | 82 % | |
Dietary Fiber 24.9g | 100 % | |
Sugars, other 254.7g | ||
Protein 133.7g | 191 % | |
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: 3409
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