Coconut Supreme Torte Recipe

4.5 2 2
Coconut Supreme Torte Recipe
Coconut Supreme Torte Recipe photo by Taste of Home
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Coconut Supreme Torte Recipe

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4.5 2 2
Publisher Photo
This three-layer coconut treat starts with a boxed mix. "A neighbor made this scrumptious cake and passed along the recipe to me," shares Vernelle Lazzarini of Upland, California.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 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

Directions

In a large 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 bowl, beat cream 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.
Originally published as Coconut Supreme Torte in Light & Tasty

Nutritional Facts

1 piece: 542 calories, 28g fat (12g saturated fat), 69mg cholesterol, 405mg sodium, 69g carbohydrate (51g sugars, 2g fiber), 7g protein.

  • 1 package yellow cake mix (regular size)
  • 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
  1. In a large 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.
  2. 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.
  3. For frosting, in a large bowl, beat cream cheese, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Stir in 1-1/2 cups coconut.
  4. 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.
Originally published as Coconut Supreme Torte in Light & Tasty

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MY REVIEW
NanZim User ID: 3929200 63368
Reviewed Mar. 10, 2014

"I don't usually use cake mixes, but decided to try this recipe. My husband said it was' very good'. Toasting the coconut really accentuates its flavor."

MY REVIEW
seattlebarbara2003 User ID: 3163634 109088
Reviewed Jun. 17, 2010

"I've been making this cake for years and still get requests to make it. It is so easy to make and looks impressive."

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