Try this 3 Day Coconut Sour Cream Cake recipe, or contribute your own.
Suggest a better descriptionMix coconut, sugar and sour cream. Refrigerate for 2 hours. Bake cake in two 9 inch layers. Cool and split layers. Spread coconut mixture (reserve 1 cup) between layers. Add reserved cup to whipped topping and frost cake. Cover and refrigerate 3 days or freeze.
Description:
"Starla's Recipe"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (378g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 231 | ||
Calories from Fat: 180 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 111740mg | 3853 % | |
Potassium 155.3mg | 4 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.2g | ||
Protein 2.9g | 4 % | |
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: 231
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