Directions:
- Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool in pan 10 minutes before removing to a wire rack. Prepare pudding according to package directions. Add lemon peel; cool. In a small bowl, whip milk. Add lemon juice and sugar; blend for 30 seconds. Fold into pudding. Carefully fold in 3/4 cup coconut. Split cooled cake into two layers; spread pudding mixture between layers on top. Sprinkle with remaining coconut. Store in refrigerator. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.31 Kcal (994 kJ) | ||
| Calories from fat | 49.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 8% | |
|---|---|---|---|
| Cholesterol | 6.09mg | 2% | |
| Sodium | 338.16mg | 14% | |
| Potassium | 111.66mg | 2% | |
| Total Carbs | 44.77g | 15% | |
| Sugars | 20.79g | 83% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 3.41g | 7% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 151.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 312.47 Kcal (1308 kJ) | ||
| Calories from fat | 65.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 8% | |
|---|---|---|---|
| Cholesterol | 8.02mg | 2% | |
| Sodium | 445.26mg | 14% | |
| Potassium | 147.03mg | 2% | |
| Total Carbs | 58.96g | 15% | |
| Sugars | 27.37g | 83% | |
| Dietary Fiber | 1g | 3% | |
| Protein | 4.49g | 7% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.3mg | 6% | |
| Calcium | 199.5mg | 15% | |
* 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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