Coconut Cream Cake II Recipe

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Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 24

Yield: 1 - 9x13 inch pan

Coconut Cream Cake II Recipe

Ingredients

1 (18.25 ounce) package white cake mix

¼ cup vegetable oil

3 eggs

1 (8 ounce) container sour cream

1 (8 ounce) can sweetened cream of coconut

1 (16 ounce) package confectioners' sugar

1 (8 ounce) package cream cheese

2 tablespoons milk

1 teaspoon vanilla extract

1 cup flaked coconut

Apple Bundt Cake

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

Step 2

In a medium bowl combine the cake mix oil eggs sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.

Step 3

Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool.

Step 4

Make the frosting while your cake cools. In a medium bowl cream together the confectioners sugar cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

Nutritional Information

Coconut Cream Cake II Recipe

Servings Per Recipe:24

Calories: 293.2

% Daily Value *

Protein: 3g 6%

Carbohydrates: 42.5g 14%

Dietary Fiber: 0.5g 2%

Sugars: 35.9g

Fat: 12.9g 20%

Saturated Fat: 6.4g 32%

Cholesterol: 37.7mg 13%

Vitamin A Iu: 217.8IU 4%

Niacin Equivalents: 0.9mg 7%

Vitamin C: 0.1mg

Folate: 26mcg 7%

Calcium: 63.6mg 6%

Iron: 0.6mg 3%

Magnesium: 7.9mg 3%

Potassium: 79.2mg 2%

Sodium: 195.1mg 8%

Thiamin: 0.1mg 6%

Calories From Fat: 115.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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