|Butter cake/Sponge cake||2 Cup (32 tbs), 1 inch cubes|
|Cooked fruit/Canned fruit||1 1⁄2 Cup (24 tbs), drained|
|Instant vanilla pudding/Coconut pudding||4 Ounce (1 Package)|
|Milk||2 Cup (32 tbs)|
|Whipped dessert topping||2 Tablespoon|
|Coconut flakes||1⁄3 Cup (5.33 tbs), toasted|
Spread cake cubes in a 9 x 6-inch bake dish.
Spoon fruit over the top.
Add a few spoonfuls of the juice if cake is quite stale.
Beat pudding mix with the milk and spread over fruit.
Swirl top with whipped topping, and sprinkle with coconut.
Serving size: Complete recipe
Calories 2962 Calories from Fat 1023
% Daily Value*
Total Fat 114 g175.7%
Saturated Fat 44.1 g220.6%
Trans Fat 0 g
Cholesterol 87.3 mg29.1%
Sodium 3374.4 mg140.6%
Total Carbohydrates 446 g148.7%
Dietary Fiber 8 g31.9%
Sugars 286 g
Protein 41 g82.1%
Vitamin A 35.1% Vitamin C 77.6%
Calcium 52.7% Iron 3.2%
*Based on a 2000 Calorie diet