Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 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
Direcciones
- 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.
Languages
Nutrition Facts
| 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% |
