Toasted coconut cake mix

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Ahold Toasted Coconut Cake MixSugar, Wheat Flour (Milled Wheat, Malted Barley Flour), Toasted Coconut, Cultured Buttermilk (Skim Milk, Lactic Acid, Cultures), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Salt, Natural Flavors.Ahold Toasted Coconut Cake Mix. Limited Time originals. Per 3 3/4 tbsp dry mix: 180 calories. 1. 5g sat fat, 8% DV. 210mg sodium, 9% DV. 25g total sugars. Net wt 20 oz (1 lb 4 oz) 567g. Directions Baking instructions:You will need:Mix packet (included). 3 eggs, room temperature. 6 tbsp. water, room temperature. 4 tbsp. unsalted butter, softened. 4 tbsp. vegetable oil. Directions: preheat oven to 350 degrees F. Butter and flour (do not use spray) a 9-inch x 2-inch round cake pan, set aside. Add about 1 cup of mix into the bowl of an electric mixer fitted with a paddle attachment. Add softened butter. Beat on med-low until mix looks crumbly, scraping down the sides of bowl as needed. Add eggs one at a time beating on medium speed between each addition. Mix the oil and water in a small bowl until combined. Add remaining dry mix and oil mixture to mixer, alternating dry and wet ingredients, beginning and ending with the dry ingredients. Scrape down sides of bowl with a rubber spatula and beat on medium speed for about 30 seconds to ensure batter is well blended. Pour batter into the prepared pan and bake for about 30-35 minutes until a tooth pick inserted into the middle of the cake comes out clean and the top is golden brown. Allow cake to cool for 10 minutes in pan before transferring to a wire rack to finish cooling. Servings: 12. Warnings Contains: wheat, milk, tree nut (coconut).

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