Mix and bake cake according to package in 2 layers, baking 5 minutes longer than required.
Cool completely, then split each layer in half.
Mix together sour cream, sugar, and coconut. Reserve 3/4 cup of this mixture.
Spread remaining mixture onto each layer and assemble layer cake. Add remaining coconut mixture to the cool whip and spread heavily on top and sides.
Cover and refrigerate for 3 days before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (149g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 174 (37%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 14.5mg||4 %|
|Sodium 325.5mg||11 %|
|Potassium 200.9mg||5 %|
|Total Carbohydrate 69.5g||20 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 67.6g|
|Protein 5.9g||8 %|
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: 467
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