Pina Colada Coconut Cake Recipe

Name: Pina Colada Coconut Cake
Ingredients: 18 1/2 ounces white cake mix; 3/4 c. pina colada mixer; 2 c. lowfat sour cream; 2 c. powdered sugar; 8 ounces Cold Whip, thawed; 7 ounces coconut, grated

by CookEatShare Cookbook

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Servings: 12

Ingredients

Cost per serving $0.80 view details

18 1/2 ounces white cake mix
3/4 c. pina colada mixer
2 c. lowfat sour cream
2 c. powdered sugar
8 ounces Cold Whip, thawed
7 ounces coconut, grated

Directions

Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into lowfat sour cream. Mix in whipped topping and 1/2 cup coconut.Fill and frost cake. Garnish - cover top and sides with remaining coconut.
Wrap tightly with plastic wrap. Chill. may be kept up to 3 days in refrigerator.
Serving Size: 12.

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Amount Per Serving	%DV
Serving Size 129g
Recipe makes 12 servings
Calories 413
Calories from Fat 158	38%
Total Fat 18.01g	23%
Saturated Fat 9.86g	39%
Trans Fat 0.0g
Cholesterol 21mg	7%
Sodium 333mg	14%
Potassium 140mg	4%
Total Carbs 60.93g	16%
Dietary Fiber 1.3g	4%
Sugars 25.92g	17%
Protein 3.57g	6%

Pina Colada Coconut Cake Recipe

Ingredients