Directions:
- Preheat oven to 350°.
- Prepare cake mix as directed on package with egg and 1/2 cup water. Pour batter into greased 8 inch pan. Bake 30 minutes.
- While cake is baking, bring coconut milk, sugar and coconut to a boil, then immediately remove from heat.
- Remove cake from oven and poke holes in cake with the handle end of wooden spoon.
- Pour cooked sugar coconut mixture evenly over cake, letting it saturate, spreading the coconut in the mixture evenly over cake.
- Let cake cool completely. Spread pineapple over cake first, then cool whip.
- Refrigerate until serving time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.05 Kcal (972 kJ) | ||
| Calories from fat | 165.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.43g | 28% | |
|---|---|---|---|
| Cholesterol | 51.93mg | 17% | |
| Sodium | 47.1mg | 2% | |
| Potassium | 144.84mg | 3% | |
| Total Carbs | 16.91g | 6% | |
| Sugars | 11.55g | 46% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 31.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 217.46 Kcal (910 kJ) | ||
| Calories from fat | 155.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.27g | 28% | |
|---|---|---|---|
| Cholesterol | 48.66mg | 17% | |
| Sodium | 44.14mg | 2% | |
| Potassium | 135.74mg | 3% | |
| Total Carbs | 15.85g | 6% | |
| Sugars | 10.83g | 46% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 2.14g | 5% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 29.6mg | 3% | |
* 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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