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Coconut Supreme Torte

This three-layer coconut treat starts with a boxed mix. "A neighbor made this scrumptious cake and passed along the recipe to me," shares Vernelle Lazzarini of Upland, California.

16 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

1 package yellow cake mix (regular size)
1-1/3 cups water
4 eggs
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup vegetable oil
1-1/2 cups flaked coconut, toasted
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
2 teaspoons milk
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
2 cups flaked coconut, toasted, divided

Directions

In a large bowl, combine the cake mix, water, eggs, pudding mix and
oil. Beat on medium speed for 4 minutes, scraping sides of bowl
occasionally. Stir in coconut and walnuts.
Pour into three greased and floured 9-in. round baking pans. Bake at
350° for 23-27 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese, milk and vanilla
until smooth. Gradually beat in confectioners' sugar. Stir in 1-1/2

2 of 2

Coconut Supreme Torte (continued)

Directions (continued)

cups coconut.
Place bottom cake layer on a serving plate; spread with 3/4 cup
frosting. Repeat layers. Top with remaining layer and frosting;
sprinkle with remaining coconut. Store in the refrigerator. Yield:
16 servings.

Nutrition Facts: 1 piece equals 542 calories, 28 g fat (12 g saturated fat), 69 mg cholesterol, 405 mg sodium, 69 g carbohydrate, 2 g fiber, 7 g protein.