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Coconut Supreme Torte

 Coconut Supreme Torte
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.
16 ServingsPrep: 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 McCormick® Pure 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

2 of 2

Coconut Supreme Torte (continued)

Directions (continued)

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