Cream of Coconut Cake
Recipe: #15902
November 14, 2014
"This is hubby's second favorite cake, after my Carrot Cake. A very moist cake, easy to make. Mom always made everything from scratch, but a friend gave her this recipe, so she would cheat on this one. Make cake according to box directions with the cup of coconut added into batter."
Original is 12-16 servings
Ingredients
- CAKE
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- TOPPING
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Nutritional
- Serving Size: 1 (136.4 g)
- Calories 447.3
- Total Fat - 28.8 g
- Saturated Fat - 21.6 g
- Cholesterol - 27.3 mg
- Sodium - 289.2 mg
- Total Carbohydrate - 45.6 g
- Dietary Fiber - 4.3 g
- Sugars - 27.7 g
- Protein - 4.8 g
- Calcium - 91.9 mg
- Iron - 1.9 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan.
Step 2
Combine cake ingredients, pour into pan and bake 30 minutes or until done.
Step 3
Remove from oven and poke lots of holes in cake with a knife. Pour cream of coconut over hot cake, then let cool to room temperature.
Step 4
Top with cool whip, and sprinkle remaining coconut on top, if desired.
Tips
No special items needed.
0 Reviews
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