Moma’s recipe.
Make cake mix and bake in sheet pan for 20 minutes.
Poke holes in cake and pour eaglebrand milk over cake. Let soak in for 20 minutes.
Spread 3/4 of cream of coconut over cake and let soak for 20 minutes.
Mix rest of cream of coconut with cool whip and spread over cake.
Refrigerate 20 minutes.
Sprinkle coconut over cake.
Refrigerate 20 minutes.
Cake is best after refrigerated overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1241g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4314 | ||
Calories from Fat: 2092 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 232.5g | 310 % | |
Saturated Fat 164.5g | 823 % | |
Monounsaturated Fat 31.6g | ||
Polyunsanturated Fat 23g | ||
Cholesterol 6.8mg | 2 % | |
Sodium 3670.9mg | 127 % | |
Potassium 2346.6mg | 62 % | |
Total Carbohydrate 533.9g | 157 % | |
Dietary Fiber 40.3g | 161 % | |
Sugars, other 493.6g | ||
Protein 46.1g | 66 % | |
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: 4314
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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