Pink Cherry Coconut Cake
35 mins (prep 15, cooking 20)
16 ingredients
12-15 servings
This recipe comes from the Riverside Cup of Tea's, (where I used to work as a server) cookbook. It is quite beautiful with its three layers and pink icing and yummy if you like coconut, pecans and marischino cherries. The original recipe called for a full cup of oil. I've changed it a bit to make it a little lighter

Categories:  <-60-mins , holiday , cakes , time-to-make , dessert ,
Share on Newzsocial



Serving Size (127.08 g)
Servings 12
Amount per Serving
Calories 384.44 Calories from Fat 151.65
% Daily Value *
Total Fat 16.85g 311.14%
Saturated Fat 8.3g 497.84%
Trans Fat 0.32g %
Cholesterol 11.41mg 45.66%
Sodium 89.82mg 44.91%
Total Carbohydrate 59.41g 237.62%
Dietary Fiber 0.44 g 21.11%
Sugars 54.94 g %
Protein 1.2g 28.69%
Vitamin A 140.64IU% Vitamin C 1.14mg%
Calcium 28.32mg% Iron 0.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cherry chip cake mix, instant vanilla pudding, maraschino cherry, skim milk, cherry juice, chopped pecans