Coconut Supreme Torte Recipes

COCONUT CAKE SUPREME

Steps:

• Prepare and bake cake according to package directions in two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a large bowl, combine sour cream and sugar. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with the remaining cake layer. , Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops if desired.

MAKEOVER COCONUT SUPREME TORTE

Steps:

• 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.

PRETTY PINEAPPLE TORTE

Steps:

• In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg yolks. Drain pineapple, reserving 2/3 cup juice. In a bowl, combine juice, 3/4 cup pineapple and vanilla (set remaining pineapple aside for the filling). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with pineapple mixture, beating well after each addition. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Spoon into 2 greased and floured 9-in. round baking pans. Bake at 350° until cake springs back when lightly touched, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream, confectioners' sugar and extract in a chilled large bowl until stiff peaks form. Fold in reserved pineapple. Split each cake layer in half horizontally. Spread about 3/4 cup filling between each layer; spread remaining filling over the top. Sprinkle with almonds. Store in the refrigerator.

COCONUT SUPREME TORTE

Steps:

• 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 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 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.

COCONUT PECAN TORTE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Beat in extracts. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk. Stir in the coconut and pecans., In a small bowl, beat egg whites until stiff peaks form; fold into cake batter. Pour into three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 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 filling, place apricots and boiling water in a small bowl; let stand until completely cooled. Drain, reserving 1/3 cup liquid. In a small saucepan, combine the apricots, brown sugar and reserved liquid. Cook over medium heat for 20 minutes or until thickened, stirring frequently. Remove from the heat; stir in mace. Cool completely. Place in a blender or food processor; cover and process until smooth., For frosting, in a large bowl, cream the butter, cream cheese and confectioners' sugar. Beat in vanilla., To assemble, place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with the third cake layer; spread frosting over top and sides of cake. Garnish with pecans. Cover and store in the refrigerator.