Try this Coconut Cake Grsw96a recipe, or contribute your own.
Suggest a better descriptionIn bowl blend cake mix, pudding mix, water, eggs and oil. Beat 3 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 8 inch cake pans. Bake at 350 for 25-30 minutes or until cake springs back when touched in center. Cool in pans 10 minutes. Remove to rack to completely cool. FROSTING: 4 Tbsp butter (divided) 2 cups coconut 1 pkg (8 oz) cream cheese 2 tsp milk 1/2 tsp vanilla 3 1/2 cups confectioners sugar Melt 2 Tbsp of the butter in skillet, add coconut and stir constantly over low heat until golden. Spread onto paper towel to cool. Cream remaining 2 Tbsp butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1 1/2 cups toasted coconut and spread on top and sides of cake Sprinkle rest of coconut over the cake. Punki Gehring Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 335 | ||
Calories from Fat: 139 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 417.6mg | 14 % | |
Potassium 123.8mg | 3 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 45.2g | ||
Protein 3.1g | 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: 335
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