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    You are in: Home / Recipes / Coconut Macaroon Cake Recipe
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    Coconut Macaroon Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Mom To Hayleigh's Note:

    This cake comes out moist, creamy, and full of coconut flavor! It is my own creation using a boxed mix, and a few ingredients that you can find in any store. Simple, but tastes like you slaved over it for hours!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 18 ounces deluxe yellow cake mix
    • 4 large eggs
    • 1 cup water
    • 1/3 cup vegetable oil
    • 1 (15 ounce) can Coco Lopez
    • 1 (10 ounce) bag flaked coconut

    Directions:

    1. 1
      Mix the cake mix as directed on the back of the box and preheat the oven to the degree listed on the box.
    2. 2
      Add the Cream of Coconut and the shredded coconut to the cake mix. Stir well.
    3. 3
      Liberally grease and flour the bundt pan!
    4. 4
      Pour into a bundt pan and bake until a pick inserted into the cake comes out clean. (You will add approximately 20 minutes to the bake time listed on the box to account for the extra moisture in the cake.).
    5. 5
      When cake is done, cool for 20 minutes, then invert onto a cake stand or plate.

    Ratings & Reviews:

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    Nutritional Facts for Coconut Macaroon Cake

    Serving Size: 1 (144 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 442.2
     
    Calories from Fat 239
    54%
    Total Fat 26.5 g
    40%
    Saturated Fat 14.3 g
    71%
    Cholesterol 71.3 mg
    23%
    Sodium 381.4 mg
    15%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 2.2 g
    9%
    Sugars 30.9 g
    123%
    Protein 5.7 g
    11%

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