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Coconut Sour Cream Cake Recipe
|White cake mix||18 1⁄4 Ounce (1 Box, Duncan Hines Deluxe Ii)|
|Oil||1⁄4 Cup (4 tbs)|
|Cream cheese||8 Ounce (1 Package)|
|Sour cream||8 Ounce (1 Carton)|
|Canned cream of coconut||8 Ounce (1 Can)|
|Powdered sugar||1 Pound|
|Flaked coconut||12 Ounce (Angel)|
Serving size: Complete recipe
Calories 8819 Calories from Fat 3936
% Daily Value*
Total Fat 456 g702.1%
Saturated Fat 312.9 g1564.6%
Trans Fat 0 g
Cholesterol 1001.8 mg
Sodium 4926.8 mg205.3%
Total Carbohydrates 1127 g375.6%
Dietary Fiber 55.5 g221.8%
Sugars 834.2 g
Protein 84 g168.9%
Vitamin A 98.1% Vitamin C 11.9%
Calcium 112% Iron 85%
*Based on a 2000 Calorie diet
Mix together cake mix, oil, eggs, sour cream, cream of coconut and 6 ounces of coconut.
Pour into 13 x 9-inch pan and bake 30 to 50 minutes.
Cool for 10 minutes.
Icing: Combine powdered sugar, cream cheese and vanilla.
Use mixture to ice cake after cake has cooled for 10 minutes.
Top with coconut.