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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    GrandmaG's Note:

    I make this every Christmas along with the Red Velvet Cake. This makes a VERY moist cake. If it not all eaten in one day store in the refridgerator.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    • 1 (18 ounce) box white cake mix
    • 3 egg whites (or as called for by your cake mix)
    • 1/3 cup oil (or as called for by your cake mix)
    • 1 1/3 cups water (or as called for by your cake mix)
    • 1 (16 ounce) container sour cream
    • 1 (12 ounce) package frozen coconut, thawed
    • 1 cup pecans, finely chopped
    • 1 cup granulated sugar (not the powder)

    Directions:

    1. 1
      Prepare cake mix according to package instructions, separate into for equal amounts, to make four thin cake layers.
    2. 2
      ICEING:.
    3. 3
      While cake is cooking; in large bowl mix together sour cream, coconut, pecans, and sugar.
    4. 4
      Let mixture stand until cake has cooled.
    5. 5
      Cake layers should be stacked bottom side up so the liquid will absorb into the cake.
    6. 6
      Mixture should be a little soupy.
    7. 7
      Stir again and divide mixture into four equal amounts.
    8. 8
      Pour, and spread on each layer.
    9. 9
      Let cake stand at least an hour before serving.

    Ratings & Reviews:

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    Nutritional Facts for Easy Coconut Cake

    Serving Size: 1 (1789 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5435.0
     
    Calories from Fat 2767
    50%
    Total Fat 307.5 g
    473%
    Saturated Fat 87.0 g
    434%
    Cholesterol 210.5 mg
    70%
    Sodium 3839.0 mg
    159%
    Total Carbohydrate 637.3 g
    212%
    Dietary Fiber 15.0 g
    60%
    Sugars 485.9 g
    1943%
    Protein 59.0 g
    118%

    The following items or measurements are not included:

    frozen coconut

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