Coconut Cream Torte Recipe

Coconut Cream Torte Recipe photo by Taste of Home

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"This three-layer cake is rich and yummy," says Carol Barton from Bowling Green, Kentucky. Sour cream is the secret ingredient in the creamy frosting that's chock-full of coconut and pecans. "If you fix this dessert a day ahead, it tastes even better," she adds. "Just cover and refrigerate it."

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Coconut Cream Torte Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 12-16 Servings

20 20 40

Ingredients

1 package butter recipe golden cake mix (regular size)
2 cups (16 ounces) sour cream
1 package (10 ounces) flaked coconut
1 cup chopped pecans, toasted
1/2 cup sugar

Directions

Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.
In a large bowl, combine the sour cream, coconut, pecans and sugar.
Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator. Yield: 12-16 servings.

Originally published as Coconut Cream Torte in Quick Cooking January/February 2003, p37