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Add a photoServings: 12
Ingredients
- 1 pkg. butter cake
- 1 3/4 c. sugar
- 16 ounce lowfat sour cream
- 12 ounce flake coconut
- 9 ounce frzn whipped topping (thawed)
Directions
- Bake cake mix according to package making two layers 8 or possibly 9 inches. When layers are completely cool, split in half. While cake is cooling, put together sugar, lowfat sour cream and coconut; blend well and refrigerate. Before putting cake together, reserve 1 cup lowfat sour cream mix. Spread the remainder between layers of cake, making 4 layer cake.Put together reserve cream mix with whipped topping, blending till smooth. Spread on top. Seal cake in airtight container and chill 3 or possibly 4 days before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 12 servings | |
| Calories 369 | |
| Calories from Fat 170 | 46% |
| Total Fat 19.72g | 25% |
| Saturated Fat 15.0g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 61mg | 3% |
| Potassium 170mg | 5% |
| Total Carbs 48.09g | 13% |
| Dietary Fiber 1.3g | 4% |
| Sugars 35.48g | 24% |
| Protein 2.51g | 4% |
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