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Makeover Coconut Supreme Torte

 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


  • 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
  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 teaspoons fat-free milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-3/4 cups confectioners' sugar
  • 1 cup flaked coconut, toasted, divided


  • 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.

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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.
Nutritional 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.