Plantation Coconut Cake Recipe

Summary

Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
CourseMethod
DishSpeciality
VegetarianMain Ingredient
Interest Group

Ingredients

 Yellow cake mix18 1⁄2 Ounce (1 Package)
 Instant coconut cream/Toasted coconut pudding mix3 3⁄4 Ounce (1 Package)
 Eggs4
 Water1 Cup (16 tbs)
 Oil1⁄4 Cup (4 tbs)
 Strawberry preserves/Raspberry preserves12 Ounce (1 Jar)
 Creamy glaze1⁄2 Cup (8 tbs)
 Flaked coconut1 Tablespoon

Nutrition Facts

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

Directions

In a large bowl with electric mixer, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed 2 minutes.
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.
Store, covered.
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