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Makeover Coconut Supreme Torte

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.

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

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.

2 of 2

Makeover Coconut Supreme Torte (continued)

Directions (continued)

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.

Nutrition 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.