Shugary Sweets · by Aimee Shugarman
Coconut Pudding Cake
NUTRITION · PER SERVING220M COOK
CAL 8%·PRO 3%
CARBS 26G68% OF CAL
1G FIBER0G ADDED0G INTRINSIC11G OTHER14G TOTAL SUGAR
FAT 5G28% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist coconut pudding cake with a creamy whipped topping and toasted coconut sprinkle. An easy dessert that delivers impressive results with just a few ingredients.
dessertamericanbaked good🔥 ovengluten freevegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1 box French Vanilla cake mix (plus ingredients to make according to package)
- 1 package instant coconut cream pudding mix (3.4 ounce )
- 2 cups milk
- 12 ounce Cool Whip (thawed)
- 1 cup toasted coconut
At a glance
PER SERVING · TIME 220M
CAL 8%·PRO 3%
CARBS 26G68% OF CAL
1G FIBER0G ADDED0G INTRINSIC11G OTHER14G TOTAL SUGAR
FAT 5G28% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 239mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 29mg
- Calcium
- 57mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.