9Ingredients
560Calories
60Minutes

Ingredients

  • 18 1/4 ounces white cake mix (such as Duncan Hines)
  • 13 1/2 ounces coconut milk
  • 3 large egg whites
  • 2 cups blueberries
  • 1/2 cup seedless strawberry jam
  • 2 cups whipped cream
  • 16 ounces vanilla frosting
  • 2 cups shredded sweetened coconut
  • 2 cups strawberries (sliced, 1 left whole)

Directions

  1. Preheat oven to 350°F. Lightly grease 3 - 9 inch cake pans.
  2. Mix together cake mix, coconut milk and egg whites until combined. Fold in 1 cup blueberries. Distribute between cake pans and bake for 15 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then transfer to a wire rack to cool completely.
  3. Spread jam then 1 cup whipped cream over 2 cakes. Stack cakes together with the plain cake on top. Chill for 1 hour. Spread frosting over sides and top of cake. Press coconut into sides of cake. Arrange blueberries around edge of cake and strawberry slices inside blueberry ring. Arrange a circle of blueberries in the center of the cake, leaving a 1" circle in center. Top with reserved whole strawberry.
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NutritionView more

560Calories
Sodium16%DV390mg
Fat46%DV30g
Protein12%DV6g
Carbs24%DV72g
Fiber16%DV4g

PER SERVING *

Calories560Calories from Fat270
% DAILY VALUE*
Total Fat30g46%
Saturated Fat18g90%
Trans Fat
Cholesterol10mg3%
Sodium390mg16%
Potassium320mg9%
Protein6g12%
Calories from Fat270
% DAILY VALUE*
Total Carbohydrate72g24%
Dietary Fiber4g16%
Sugars55g110%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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