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Ingredients
- 1 (12 ounce) pkg. frzn coconut
- 2 c. sugar
- 1 (16 ounce) lowfat sour cream
- 1 Duncan Hines butter cake mix
- 1 1/2 c. whipped topping
Directions
- Mix coconut, sugar and lowfat sour cream. Chill for 2 hrs. Bake cake in two 9 inch layers. Cool and split layers. Spread coconut mix (reserve 1 cup) between layers. Add in reserved cup to whipped topping and frost cake. Cover and chill 3 days or possibly freeze.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1443g | |
| Calories 4466 | |
| Calories from Fat 1941 | 43% |
| Total Fat 223.18g | 279% |
| Saturated Fat 152.11g | 608% |
| Trans Fat 0.0g | |
| Cholesterol 901mg | 300% |
| Sodium 1673mg | 70% |
| Potassium 1748mg | 50% |
| Total Carbs 612.88g | 163% |
| Dietary Fiber 17.4g | 58% |
| Sugars 453.09g | 302% |
| Protein 35.16g | 56% |
