Printable | Taste of Home

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

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

Printed from tasteofhome.com Oct 14, 2008

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Coconut Supreme Torte cont.

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 remaining coconut. Store in the refrigerator.

Yield: 16 servings.