Coconut Cream Cake
Servings 20
Calories 239kcal
Ingredients
- 1 box white cake mix plus ingredients it calls for
- 1/2 cup sweetened shredded coconut
- 15 ounces coco lopez cream of coconut
- 8 ounces cool whip thawed
- 1 cup toasted coconut
Instructions
- Prepare white cake mix as directed on box. Stir in 1/2 cup sweetened coconut to batter.
- Pour into a 9x13 and bake as directed on box.
- While cake is still hot, poke holes with fork and drizzle Coco Lopez evenly over the top.
- Chill in refrigerator until cool.
- Top with cool whip.
- Sprinkle sweetened coconut (or toasted coconut) over top.
Nutrition
Calories: 239kcal | Carbohydrates: 42g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 216mg | Potassium: 51mg | Fiber: 1g | Sugar: 30g | Vitamin A: 20IU | Vitamin C: 0.05mg | Calcium: 70mg | Iron: 1mg
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