[X]

Home > Recipes > Makeover Coconut Supreme Torte

Makeover Coconut Supreme Torte Recipe

Makeover Coconut Supreme Torte Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Heavenly cakes are a hallmark of dessert time, and this lightened-up treat is no exception. “My neighbor made the scrumptious cake and gave me the recipe,” shares Vernelle Lazzarini of Upland, California. This made-over version of the original is as easy on the waistline as it is the taste buds.

This recipe is:

Healthy

[X]

Rate Makeover Coconut Supreme Torte Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Makeover Coconut Supreme Torte Recipe

Prep: 25 min. Bake: 25 min. + cooling

Yield: 16 Servings

25 25 50

Ingredients

1 package yellow cake mix (regular size)
1-1/3 cups water
2 eggs
4 egg whites
1/2 cup unsweetened applesauce
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup flaked coconut, toasted
1/2 cup chopped walnuts, toasted
FROSTING:
1 package (8 ounces) reduced-fat cream cheese
2 teaspoons fat-free milk
1 teaspoon vanilla extract
2-3/4 cups confectioners' sugar
1 cup flaked coconut, toasted, divided

Directions

Coat three 9-in. round baking pans with cooking spray and dust with flour; set aside. In a large bowl, combine the cake mix, water, eggs, egg whites, applesauce and pudding mix. Beat on medium speed for 4 minutes, scraping sides of bowl occasionally. Stir in coconut and walnuts.
Pour into prepared 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 the cream cheese, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Stir in 1/2 cup coconut.
Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining layer and frosting; sprinkle with remaining coconut. Store in the refrigerator. Yield: 16 servings.

Nutritional Facts 1 piece equals 350 calories, 13 g fat (7 g saturated fat), 37 mg cholesterol, 316 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Makeover Coconut Supreme Torte in Light & Tasty August/September 2006, p13

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Makeover Coconut Supreme Torte

Makeover Coconut Supreme Torte

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on May. 01, 2011 by skymom747

This cake is delicious, nobody could tell it was a lighter version! I only had 2 cake pans the same size, so I sliced the cakes in half to make 4 layers, and just made a little extra frosting. It came out beautiful, and tasted great!

Reviewed on Jun. 21, 2010 by socrmom92

I've made this a number of times. If you really like coconut, try using coconut cake, and I prefer the white over the yellow cake mix. I omit walnuts because my family doesn't care for them, but it's delicious without them. Because I don't have three pans the same size, my cake is only a double-layer, but it works just fine. This is a very easy recipe and I love the substitutions that make it more healthful. HINT: Be sure to toast, the coconut. That makes ALL the difference!