Coconut Peach Kuchen Recipe


MethodMain Ingredient


 White cake mix1 Cup (16 tbs) (1 Package)
 Flaked coconut1⁄2 Cup (8 tbs), toasted
 Butter/Margarine1⁄2 Cup (8 tbs)
 Canned sliced peaches29 Ounce, drained (1 Can)
 Sugar2 Tablespoon
 Ground cinnamon1⁄2 Teaspoon
 Dairy sour cream1 Cup (16 tbs)
 Egg1 , beaten

Nutrition Facts

Serving size: Complete recipe

Calories 2774 Calories from Fat 1534

% Daily Value*

Total Fat 175 g269.2%

Saturated Fat 113.9 g569.7%

Trans Fat 0 g

Cholesterol 573 mg

Sodium 1457.6 mg60.7%

Total Carbohydrates 303 g100.8%

Dietary Fiber 18.9 g75.8%

Sugars 218.6 g

Protein 26 g52.6%

Vitamin A 145.9% Vitamin C 37.6%

Calcium 51.9% Iron 32.8%

*Based on a 2000 Calorie diet


Combine cake mix and coconut; cut in butter till mixture resembles coarse crumbs.
Lightly press into bottom and 1/2 inch up sides of 13x9x2-inch baking pan.
Bake in 350° oven for 10 to 15 minutes.
Arrange peaches over crust.
Combine sugar and cinnamon; sprinkle evenly over peaches.
Blend sour cream and egg; pour over all.
Bake in 350° oven just till sour cream is set, about 10 minutes.