Directions:
- Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean., in two 8-inch, greased and floured baking pans.
- When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1224.56 Kcal (5127 kJ) | ||
| Calories from fat | 421.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.82g | 72% | |
|---|---|---|---|
| Cholesterol | 159.45mg | 53% | |
| Sodium | 2341.21mg | 98% | |
| Potassium | 790.75mg | 17% | |
| Total Carbs | 189.1g | 63% | |
| Sugars | 106.17g | 425% | |
| Dietary Fiber | 8.72g | 35% | |
| Protein | 16.51g | 33% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.9mg | 33% | |
| Calcium | 529.9mg | 53% | |
| Amount Per 100 g | |||
| Calories | 328.04 Kcal (1373 kJ) | ||
| Calories from fat | 112.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.54g | 72% | |
|---|---|---|---|
| Cholesterol | 42.71mg | 53% | |
| Sodium | 627.17mg | 98% | |
| Potassium | 211.83mg | 17% | |
| Total Carbs | 50.66g | 63% | |
| Sugars | 28.44g | 425% | |
| Dietary Fiber | 2.34g | 35% | |
| Protein | 4.42g | 33% | |
| Iron | 1.6mg | 33% | |
| Calcium | 142mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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