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Rating: 5/5 (1 vote cast)

Meal Type: Dessert

Total Time: 0 min.

Cook Method: Oven

Serving Size: 12 - Change

Nutritional Facts

Servings Per Recipe: 12

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Potassium 0%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Coconut Sour Cream Cake

Recipe Tags: Ice Cream Recipes

Date Added: December 07, 2009

Ingredients:

1 Package Cake Mix

2 Cups Sugar confectioner'

16 Ounces Sour Cream or milk

12 Ounces Coconut shredded

8 Ounces Cool Whip (or 12-oz. if you like more fluff) (8-oz)

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Directions:

1. Prepare cake mix according to package directions.

2. Bake in 2 round cake pans. Cool. Slice each layer in half.

3. Combine sugar, sour cream and coconut. Mix well and chill.

4. Spread coconut mixture on layers, reserving 1 cup.

5. Mix Cool whip with reserved coconut mixture. Frost sides and top of cake.

6. Keep refrigerated. Better if made a few a few days in advance.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Natural Sweeteners, Fructose Malabsorption allergies.


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