Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
452
Calories
5g
Protein
28g
Fat
54g
Carbs
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Cake | not in our table | 0 |
| Topping | 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 lg. angel cake, about 10 oz.
- 1 (15 1/4 oz.) can crushed pineapple
- 1 (6 oz.) jar maraschino cherries, drained and chopped
- 1 (12 oz.) frozen dessert topping (thawed)
- 1 (3 1/2 oz.) can (1 1/3 c.) flaked coconut, toasted
Directions
1
Tear cake into bite size pieces.
2
Arrange 1/2 of the cake pieces in the bottom of a 13x9x2 inch baking dish.
3
Top with half the undrained pineapple and half the cherries.
4
Spread half of the dessert topping over all and sprinkle half of the coconut atop.
5
Repeat layers.
6
Refrigerate overnight.
Recipe sourced from
fandom