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Add a photoServings: 10
Ingredients
- 1 pkt Lemon cake mix
- 3 3/8 ounce Inst. coconut cream pudding
- 2 c. Lowfat milk
- 3 c. Chilled heavy whipping cream divided use.
- 3/4 c. Powdered sugar, divided use
- 3/4 c. Macadamia nuts, minced
- 10 ounce Pkg. shredded coconut
Directions
- Grease and flour 2(8-inch) cake pans. Preheat oven to 350 F. Prepare cake according to package directions. Cold cakes in pans for 10 min, then invert on cooling racks. Cold Completely.
- Place instant coconut cream pudding mix and lowfat milk in food processor fitted with the metal blade; process for 30 seconds. Place in refrigerator.
- Using an electric mixer, beat 1 c. whipping cream till soft peaks form.
- Add in 1/4 c. powdered sugar and beat till stiff. Mix in thickened pudding.
- Using a long serrated knife, cut each cake in half horizontally to create 4 layers. Place 1 layer on cake plate and spread one-third of pudding mix on top, leaving 1-inch border around the edge without any filling.
- Sprinkle on 1/3 of minced nuts and press them lightly into filling. Place second layer on top and repeat process, using 1/2 the remaining ingredients. Repeat with third layer, using remaining filling and nuts.
- Place fourth layer on top.
- Beat 2 c. of heavy cream in large bowl with electric mixer till soft peaks form. Add in 1/2 c. powdered sugar and beat till stiff. Spread on top and sides of cake. Lightly press shredded coconut on sides and top of cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 10 servings | |
| Calories 254 | |
| Calories from Fat 182 | 72% |
| Total Fat 21.1g | 26% |
| Saturated Fat 13.35g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 38mg | 2% |
| Potassium 164mg | 5% |
| Total Carbs 15.08g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 12.45g | 8% |
| Protein 3.12g | 5% |
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