Nell's Coconut Sour Cream Cake Recipe
Servings: 10
Ingredients
- 1 box Duncan Hines Yellow Cake
- 2 c. Sugar
- 2 c. Coconut, unsweetened
- 2 c. Lowfat sour cream
- 12 ounce Cold-Whip
Directions
- Make Duncan Hines yellow cake in two round 9" cake pans. Bake as usual.
- Cold. Cut layers in half with a thread to made four thin layers total. Mix together: 2 C. sugar, 2 C. coconut, 2 C lowfat sour cream. Setting one c. of mix aside, ice in between all layers, and put a little bit on top. Mix the remaining c. of the mix with 12 ounce. Cold-Whip and ice entire cake
- (outside and top). IMPORTANT: Chill three days in covered container.
- I use a large Tupperware Cake Saver.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 10 servings | |
| Calories 499 | |
| Calories from Fat 157 | 31% |
| Total Fat 17.94g | 22% |
| Saturated Fat 8.68g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 383mg | 16% |
| Potassium 138mg | 4% |
| Total Carbs 83.51g | 22% |
| Dietary Fiber 1.3g | 4% |
| Sugars 42.09g | 28% |
| Protein 3.53g | 6% |
