Coconut Supreme Torte

By kayjayjohnson

Ingredients

• FROSTING:
• 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
• 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

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 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.

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.