| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Yellow cake mix | |
| 2 | c | Sour cream |
| 2 | c | Sugar |
| 1 1/2 | c | Flaked coconut |
| 1 | Frozen whipped topping |
INSTRUCTIONS
Recipe By : Iara Lewin I make most cakes from scratch, but during the holiday rush, this recipethat stars with a mix buys me some time. Most eager eatsrs don't suspect the shortcut when you dress up the cake with fluffy coconut filling and frosting. Prepare and bake cake according to directions in 9" round. Cool in pan for 10 min, before removing to wire rack to cool completely. For filling, combine sour cream and sugar, mix well. Stir in coconut.Set aside 1 cup of filling for frosting. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter, cover with a thrid of the filling. Repeat layers. Refrigerate for at least for 4 hours. Posted to JEWISH-FOOD digest V97 #310 by NLImp@aol.com (Iara lewin) on
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Nutrition (calculated from recipe ingredients)
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Calories: 4870
Calories From Fat: 1184
Total Fat: 136.4g
Cholesterol: 239.2mg
Sodium: 4503.1mg
Potassium: 1303.6mg
Carbohydrates: 902.5g
Fiber: 17.3g
Sugar: 680.1g
Protein: 32.4g