Cool Lemon Coconut Bundt Cake Recipe
3
1 pkg (2 layer size)
1 cup
1/3 cup
1 1/2 cups
3/4 cup
1/2 cup
1 1/2 cups |
Eggs
Lemon cake mix
Sour Cream
Vegetable oil
Flaked Coconut
sour Cream
Sugar
Cool Whip whipped topping |
|
Oven Temp ~ 350°
Baking Time ~ 40 Min.
Pan Type ~ Bundt pan |
Preheat oven, spray pan with cooking spray; set aside.
Beat eggs, cake mix, sour cream and oil
in large bowl with electric mixer on medium speed 2 min. Pour into prepared pan.
Bake until toothpick inserted near center comes out clean. Cool in pan on
wire rack 10 min. Run knife or metal spatula around rim of pan to loosen
cake. Invert cake onto rack; gently remove pan. Cool completely.
MIX coconut, sour cream and sugar in large bowl until well blended. Gently
stir in whipped topping. Spread over cake. Store in refrigerator.
Nutrition (per serving)
Calories 330
Total fat 18g
Saturated fat 10g
Cholesterol 60mg
Sodium 260mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 28g
Protein 4g |