Coconut Cream Torte

Name: Coconut Cream Torte
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12-16 servings.
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

"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."

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

Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans.
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.
In a large bowl, combine the sour cream, coconut, pecans and sugar.
Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator.

Originally published as Coconut Cream Torte in Quick Cooking January/February 2003