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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.
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/3 cups water
  • 2 large eggs
  • 4 large egg whites
  • 1/2 cup unsweetened applesauce
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 cup sweetened shredded coconut, toasted
  • 1/2 cup chopped walnuts, toasted
  • FROSTING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 teaspoons fat-free milk
  • 1 teaspoon vanilla extract
  • 2-3/4 cups confectioners' sugar
  • 1 cup sweetened shredded coconut, toasted, divided

Directions

  • 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 in 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 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.
Nutrition Facts
1 piece: 350 calories, 13g fat (7g saturated fat), 37mg cholesterol, 316mg sodium, 54g carbohydrate (39g sugars, 2g fiber), 6g protein.

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