Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
688
Calories
12g
Protein
66g
Fat
15g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box white cake mix
- 1 small box instant vanilla pudding
- 1⅓ cups water
- 4 eggs
- ½ cup vegetable oil
- 1 cup chopped pecans
- 2 cups coconut
- =
Directions
1
Combine cake mix, pudding mix, water, eggs and oil and beat on low speed for 4 minutes.
2
Stir in nuts and coconut then pour into well greased and floured rectangular cake pan.
3
Bake at 350 for 40 minutes.
4
Combine all frosting ingredients and spread on cooled cake.
5
Category:Cathy's Recipes
Recipe sourced from
fandom