Try this Coconut Sour Cream Cake recipe, or contribute your own.
Suggest a better descriptionGrease a 9x13x3-inch pan. Mix cake mix, oil, eggs, sour cream & cream of coconut together with electric mixer. Bake at 350 for 30 minutes. ICING: Blend sugar into softened cream cheese. Work in vanilla & milk. Pour over cooled cake. Sprinkle coconut over icing. Keep refrigerated. SHIRLEY BROOME From
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 117 | ||
Calories from Fat: 83 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 87.5mg | 3 % | |
Potassium 84.3mg | 2 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 7.9g | 11 % | |
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: 117
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