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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (98g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 132 (66%)|
|Amt Per Serving||% DV|
|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 %|
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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: 199
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