Prepare cake as directed. While cake is hot, preforate with fork. Combine eagle brand and cream of coconut then pour over the cake. Let cool in the refrigerator over night. When ready to serve, ice with cool whip and sprinkle with shredded coconut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 91 (38%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 282.2mg||10 %|
|Potassium 108mg||3 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 33.4g|
|Protein 2.4g||3 %|
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: 237
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.