Coconut 3-Layer Cake
Made from: Sugar, Water, Vegetable Oils (Soybean, Palm, Palm Kernel, Hydrogenated Cottonseed and/or Canola), Bleached Wheat Flour, Eggs, Coconut, Corn Syrup, Contains 2% or Less of: High Fructose Corn Syrup, Modified Cornstarch, Dextrose, Maltodextrin, Polyglycerol Esters of Fatty Acids, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Salt, Natural Flavor, Baking Soda, Glyceryl-Lacto Esters of Fatty Acids, Mono and Diglycerides, Sodium Caseinate, Guar Gum, Gelatin, Xanthan Gum, Polysorbate 60, Soy Lecithin, Whey.
Store this side down to protect icing. Thawing Directions: Single Slice: Remove cake from package, cut a slice, then thaw at room temperature for 20 mins. Place remaining uncut cake back in freezer. Whole Cake: Remove cake from package, thaw in refrigerator for 3 hours or at room temperature for 1-2 hours. Cover and refrigerate unused portions for up to 5 days. For Best Results: Clean knife with warm water after each cut. Cutting the Cake for 8! Please use this handy diagram to keep everyone happy with an equal slice of delicious cake! Keep frozen. Freezing Directions: Store in freezer with the top side up. Do not store on the side.