Coconut Cream Torte Recipe
Coconut Cream Torte Recipe photo by Taste of Home
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Coconut Cream Torte Recipe

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"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."
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 12-16 servings


  • 1 package butter recipe golden cake mix (regular size)
  • 2 cups (16 ounces) sour cream
  • 3-1/2 cups sweetened shredded coconut (about 10 ounces)
  • 1 cup chopped pecans, toasted
  • 1/2 cup sugar


  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 near 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. Yield: 12-16 servings.
Originally published as Coconut Cream Torte in Quick Cooking January/February 2003, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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