4 Day Coconut Cake Recipe
Servings: 12
Ingredients
- 2 c. Sugar
- 2 c. Lowfat sour cream
- 1 pkt (16 ounce) Yellow Cake Mix
- 2 pkt (6 ounce) frzn and thawed shredded coconut
- 3 x Large eggs
Directions
- The night before baking the cake, combine sugar, lowfat sour cream and coconut in a covered dish and set in refrigerator.
- The next day, prepare the cake and bake in 2 layers. Cold. Split each layer in half where you have four layers. Fill each layer with coconut mix.
- Pour remaining over top and sides of cake. Store cake covered in refrigerator for 4 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 410 | |
| Calories from Fat 137 | 33% |
| Total Fat 15.64g | 20% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 298mg | 12% |
| Potassium 128mg | 4% |
| Total Carbs 65.17g | 17% |
| Dietary Fiber 1.1g | 4% |
| Sugars 35.2g | 23% |
| Protein 4.25g | 7% |
