Preheat oven to 180C
Slowly bring coconut cream to boil. Remove from the heat and add the coconut.
Leave to cool. Lightly butter spring form cake tin. Cream butter and sugar with vanilla until light. Add eggs one at a time and combine thoroughly. Alternatively add self raising flour and cooled coconut cream to the cake mixture. Do not over mix. Pour into cake tin and bake for approximately 40 mins or until cooked. Turn out cake and cool.
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|Serving Size: 1 Serving (846g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1702 (49%)|
|Amt Per Serving||% DV|
|Total Fat 189.2g||252 %|
|Saturated Fat 112.8g||564 %|
|Monounsaturated Fat 48g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 543.8mg||167 %|
|Sodium 3588.9mg||124 %|
|Potassium 653.8mg||17 %|
|Total Carbohydrate 422.2g||124 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 416.3g|
|Protein 37.5g||54 %|
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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: 3493
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