Menu
Coconut Ice Cream Torte Coconut Ice Cream Torte
Chocolate & Coconut Cream Torte Chocolate & Coconut Cream Torte
Lime Cream Torte Lime Cream Torte
Cherry-Coconut Chocolate Torte Cherry-Coconut Chocolate Torte
Lemon Whipped Cream Torte Lemon Whipped Cream Torte
Coconut Cream Dessert Coconut Cream Dessert
Chocolate/Whipping Cream Torte Chocolate/Whipping Cream Torte
Coconut Ice Cream Coconut Ice Cream
Almond Chocolate Torte Almond Chocolate Torte
Chocolate Praline Torte Chocolate Praline Torte
Chocolate Torte Chocolate Torte
Macaroon Ice Cream Torte Macaroon Ice Cream Torte
Creamy Coconut Dessert Creamy Coconut Dessert
Chocolate Hazelnut Torte Chocolate Hazelnut Torte
Butter Pecan Ice Cream Torte Butter Pecan Ice Cream Torte
Coconut-Pineapple Sherbet Torte Coconut-Pineapple Sherbet Torte
Chocolate Pecan Torte Chocolate Pecan Torte
Chocolate Eclair Torte Chocolate Eclair Torte
Coconut Custard Coconut Custard
Chocolate Peanut Torte Chocolate Peanut Torte

Coconut Cream Torte

Add a Review
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 20 min. + cooling

Makes

12-16 servings

Updated: Jun. 27, 2023
"This three-layer cake is rich and yummy," says Carol Barton from Bowling Green, Kentucky. Sour cream is the secret ingredient in the creamy frosting that's chock-full of coconut and pecans. "If you fix this dessert a day ahead, it tastes even better," she adds. "Just cover and refrigerate it."
Coconut Cream Torte
Coconut Cream Torte Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 package butter recipe golden cake mix (regular size)
  • 2 cups sour cream
  • 3-1/2 cups sweetened shredded coconut (about 10 ounces)
  • 1 cup chopped pecans, toasted
  • 1/2 cup sugar

Directions

  1. Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans.
  2. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.
  3. In a large bowl, combine the sour cream, coconut, pecans and sugar.
  4. Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator.