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So moist. So delicious. And so much more.™

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Cakes
Signature Coconut Cream Cake Mix

Duncan Hines® Signature Coconut Cream Cake Mix will have you going cocoNUTS with its delicious flakes and rich taste. Try it today!

Signature Coconut Cream Cake Mix

  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 1⅓ Cups Water
  • ⅓ Cup Vegetable Oil
  • 3 Large Eggs

Pan Size / Bake Time

  • 2 8": 33-36 minutes
  • 2 9": 28-31 minutes
  • 13 x 9-inch: 32-35 minutes
  • Bundt®: 38-43 minutes
  • 24 Cupcakes: 18-21 minutes

Baking Instructions

  1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening. FLOUR lightly. (Use baking cups for cupcakes).
  2. BLEND dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.
  3. BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
  4. Alternative Instructions

    Alternative Mixing Instructions: Prepare and bake following the directions above except using 1 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes.



Nutrition Facts

Serving Size: 1/12 package (43g)
Servings per Container: 12

Amount Per Serving

Calories: 250 200 180
Calories from Fat 100 45 30
Total Fat: 11g 17% 5g 8% 3.5g 5%
Saturated Fat 2.5g 1.5g 1g
Trans Fat 0.5g 0.5g 0.5g
Polyunsaturated Fat 4.5g 0.5g 0.5g
Monounsaturated Fat 2.5g 1.5g 1g
Cholesterol: 55mg 18% 55mg 18% 0mg 0%
Sodium: 300mg 13% 300mg 13% 280mg 12%
Total Carbohydrate: 34g 11% 36g 12% 34g 11%
Dietary Fiber 0g 0g 0g
Sugars 19g 20g 19g
Protein: 3g 3g 1g
Vitamin A: 0% 0% 0%
Vitamin C: 0% 0% 0%
Calcium: 10% 10% 8%
Iron: 10% 10% 8%

Ingredients

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil And Cottonseed Oil, Propylene Glycol Mono- And Diesters Of Fats, Mono-And Diglycerides, Soy Lecithin), Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Wheat Starch. Contains 2% Or Less Of: Emulsifier (Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids, Mono- And Diglyceriedes, Soy Lecithin, Citric Acid To Protect Flavor), Salt, Dextrose, Cellulose Gum, Maltodextrin, Modified Food Starch, Natural And Artificial Coconut Flavor, Xanthan Gum.

High Altitude Baking

High Altitude Directions: Heat oven to 350°F. Stir 1/4 cup flour into mix. Mix as directed above except using 1 1/3 cups water, 1/3 cup oil and 3 eggs. Bake at 350°F: two 8-inch pans 20-25 min.; two 9-inch pans 28-33 min.; 13x9-inch pan 30-35 min.; Bundt pan 36-46 min.; 30 cupcakes 14-19 minutes.

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