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Plantation Coconut Cake Recipe
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Instant coconut cream/Toasted coconut pudding mix / instant vanilla pudding mix||3 3⁄4 Ounce, toasted (1 Package)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Preserves||12 Ounce (Strawberry Or Raspberry)|
|Confectioner's sugar||1 1⁄2 Cup (24 tbs)|
|Milk||2 1⁄2 Tablespoon|
|Butter/Margarine||2 Tablespoon, softened|
|Flaked coconut||1 Tablespoon|
Serving size: Complete recipe
Calories 5791 Calories from Fat 2002
% Daily Value*
Total Fat 226 g348.3%
Saturated Fat 101.6 g508.1%
Trans Fat 0 g
Cholesterol 914.2 mg
Sodium 3750.3 mg156.3%
Total Carbohydrates 888 g296%
Dietary Fiber 18.4 g73.4%
Sugars 580.3 g
Protein 57 g113.6%
Vitamin A 35.2% Vitamin C 50.3%
Calcium 22.8% Iron 32.5%
*Based on a 2000 Calorie diet
Pour batter into greased 16 cup fluted tube dish.
Cook at LOW 10 minutes and at MEDIUM-HIGH 6 minutes, or until toothpick inserted near center comes out clean.
Rotate cake 14 turn every 5 minutes.
To dry top of cake cover with wax paper during last minute of cooking.
Let stand, uncovered, 15 minutes before inverting on plate.
Let stand, until cool.
Meanwhile, prepare glaze.
In bowl, combine sugar, milk and butter; stir until smooth.
Split cake into 3 layers; spread preserves between layers.
Drizzle with creamy glaze and top with coconut.