Mom's Refrigerator Coconut Cake (Easy)
Added August 11, 2009 | Recipe #385027
Total Time:
Prep Time:
Cook Time:
When I brought home my twin boys 24 years ago, my fantastic MIL came to help. Not only did she keep our sanity, she cooked the most wonderful meals and deserts the whole time she was with us. Now days, her memory has failed to the point she can no longer cook. I am going to begin posting some of our favorite recipes that she loved to make. Most of the recipes she collected over the years as an Air Force wife and the others from family and church friends. I miss her cooking so much. This is for you Mom. We love you!
Ingredients:
-
1 (18 ounce) package
yellow cake mix
-
3
eggs
(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)
-
2 cups
sugar
-
1 cup
milk
-
14 ounces
coconut
-
1 medium
frozen whipped topping
Directions:
1
Prepare cake mix and bake in 9x13 pan.
2
Poke holes in cake.
3
On stove top, heat sugar, milk, 1/2 of the coconut until the sugar is melted. Pour over warm cake.
4
When the cake is cooled, frost with thawed whipped topping and the remaining coconut.
5
Refrigerate.
6
It tastes better if it is made 1-2 days ahead of time.
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Nutritional Facts for Mom's Refrigerator Coconut Cake (Easy)
Serving Size: 1 (174 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 615.8
-
- Calories from Fat 308
- 50%
- Total Fat 34.3 g
- 52%
- Saturated Fat 21.3 g
- 106%
- Cholesterol 56.5 mg
- 18%
- Sodium 319.6 mg
- 13%
- Total Carbohydrate 75.4 g
- 25%
- Dietary Fiber 5.8 g
- 23%
- Sugars 54.2 g
- 217%
- Protein 6.3 g
- 12%
The following items or measurements are not included:
frozen whipped topping
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