Coconut Supreme Torte 1 package (18-1/4 ounces) yellow cake mix 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 Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Coconut Supreme Torte cont. In a large mixing 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 mixing bowl, beat cream cheese, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Stir in 1-1/2 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 Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

	Coconut Supreme Torte remaining coconut. Store in the refrigerator. Yield: 16 servings. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008