*Prepare cake mix as directed on package. Bake in a 9 x 13 pan.
*Cool 15 minutes and then poke many, many holes in cake with a large meat fork.
*Meanwhile: combine milk, sugar and 1/2 cup of coconut in a saucepan. Bring to a boil then reduce heat and simmer for 1 minute.
*Carefully spoon over warm cake allowing the liquid to soak down through the holes.
*When cool, spread cool whip over entire cake and sprinkle with the remaining coconut.
Keep stored in refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (111g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 124 (41%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 7.4mg||2 %|
|Sodium 310.3mg||11 %|
|Potassium 156.1mg||4 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 39.2g|
|Protein 4g||6 %|
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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: 300
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