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Plantation Coconut Cake Recipe
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Instant coconut cream/Toasted coconut pudding mix||3 3⁄4 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Strawberry preserves/Raspberry preserves||12 Ounce (1 Jar)|
|Creamy glaze||1⁄2 Cup (8 tbs)|
|Flaked coconut||1 Tablespoon|
Serving size: Complete recipe
Calories 5032 Calories from Fat 1653
% Daily Value*
Total Fat 186 g285.8%
Saturated Fat 87.2 g436.1%
Trans Fat 0 g
Cholesterol 854.4 mg
Sodium 3843.2 mg160.1%
Total Carbohydrates 774 g258.1%
Dietary Fiber 14.6 g58.4%
Sugars 473.7 g
Protein 58 g116.6%
Vitamin A 23.7% Vitamin C 0.37%
Calcium 36.4% Iron 23.1%
*Based on a 2000 Calorie diet
In greased 10-cup glass or ceramic Bundt dish, pour batter.
TO HEAT BY TIME Set Power Select at MEDIUM for 12 1/2 to 14 minutes.
TO HEAT BY INSTA-MATIC Cover completely with 2 pieces of plastic wrap; heat on COOK 4.
After heating, release plastic wrap.
Let STAND, covered, 15 minutes before inverting on platter.
Let stand, covered, until cool.
Split cake into 3 layers; spread in between with preserves.
Drizzle with Creamy Glaze and top with coconut.