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Preheat oven to 350. Grease & flour a 13 x 9 x2 baking pan.
In a large bowl, combine cake mix, buttermilk, oil water, and eggs. Beat at medium speed with an electric mixer until smooth. Beat in vanilla & coconut extract. Bake 27 to 30 minutes, or until a wooden pick inserted in center comes out clean.
Using the end of a wooden spoon, make 1/2" deep oles in top of cake at 1" intervals.
In a small bowl, combine cream of coconut and sweetened condensed milk. Pour over top of cake; let cool completely.
Spread thawed frozen topping over coconut mixture; sprinkle with flaked coconut. Cut into squares to serve.
Store in refrigerator.
Paul Deen
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 199 | ||
Calories from Fat: 132 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 264.9mg | 82 % | |
Sodium 142.3mg | 5 % | |
Potassium 156mg | 4 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 7.1g | ||
Protein 8.8g | 13 % | |
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: 199
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