Makeover Coconut Supreme Torte Recipes

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CEDAR CREEK INN COCONUT SUPREME CAKE RECIPE - (3.8/5)



Cedar Creek Inn Coconut Supreme Cake Recipe - (3.8/5) image

Provided by á-170456

Number Of Ingredients 17

CAKE:
2 cups shredded coconut
Butter for preparing pans
Flour for preparing pans
1 package yellow cake mix - (1lb, 2 1/4 oz)
4 eggs
2 packages instant vanilla pudding mix - (3.4 oz ea)
1 1/3 cups water
1/2 cup oil
1 cup chopped walnuts
FROSTING:
8 ounces cream cheese room temperature
1 teaspoon vanilla extract
2 teaspoons milk
3 1/2 cups powdered sugar
ASSEMBLY:
1/2 cup reserved toasted coconut

Steps:

  • For the Cake: Heat the oven to 350 degrees. Spread the coconut on a baking sheet and lightly toast, stirring often, 10 minutes. Set aside 1/2 cup for topping the cake. Butter and flour 3 (9-inch) round cake pans. Place the cake mix, eggs, pudding mix, water and oil in a mixing bowl. Mix at medium speed until the batter is thick and smooth, 4 minutes. Fold in the walnuts and 1 1/2 cups of the coconut. Divide the batter evenly among the pans. Bake the cakes until a toothpick inserted in the middle comes out clean, 30 minutes. Cool completely in the pans, then turn the cakes onto a wire rack. For the Frosting: Combine the cream cheese, vanilla and milk in the bowl of an electric mixer. Gradually add the powdered sugar while mixing. Continue to mix until smooth. For Assembly: Spread 1/3 of the frosting on top of each of 2 cakes then stack them. Set the last cake layer on top and cover with the remaining frosting (the sides are not frosted). Sprinkle the top with the toasted coconut. This recipe yields 12 servings. Each serving: 699 calories; 637 mg sodium; 91 mg cholesterol; 35 grams fat; 12 grams saturated fat; 93 grams carbohydrates; 7 grams protein; 1.86 grams fiber.

INCREDIBLE COCONUT CAKE



Incredible Coconut Cake image

I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT SUPREME CAKE



Coconut Supreme Cake image

Very rich and creamy....yum

Provided by Sue Kraatz

Categories     Cakes

Time 1h35m

Number Of Ingredients 5

1 box white cake mix
1 can(s) sweetened condensed milk
1 can(s) coconut cream
1 cool whip
1/2 c toasted coconut

Steps:

  • 1. Bake box cake mix as directed. Mix coconut cream and sweetened condense milk together. After removing baked cake from oven, poke holes in the top of cake and pour all of the coconut cream and condensed milk over the cake. Let the cake cool and then toast 1/2 cup of coconut in the oven on a flat pan at 450 degrees until golden brown. Top the cake with cool whip and toasted coconut.

COCONUT CREAM TORTE



Coconut Cream Torte image

"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."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12-16 servings.

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts :

CHERRY-COCONUT CHOCOLATE TORTE



Cherry-Coconut Chocolate Torte image

This torte reminds me of two favorite treats: chocolate covered cherries and old-fashioned Cherry Mash candy bars. -Dian Hicks Carlson, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 19

1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
CHERRY LAYER:
4 jars (10 ounces each) maraschino cherries
4 cups confectioners' sugar
1/4 cup butter, softened
COCONUT LAYER:
1 package (14 ounces) sweetened shredded coconut
1/4 cup sweetened condensed milk
CHOCOLATE GANACHE:
12 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar, eggs and vanilla until blended. Beat in melted butter. In a small bowl, whisk flour, cocoa, salt and baking powder; gradually add to batter and mix well., Spread into a greased 9-in. springform pan. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Drain cherries, reserving 1/2 cup juice. Arrange cherries evenly around top edge of brownie; place remaining cherries over top. In a large bowl, beat confectioners' sugar, butter and reserved cherry juice until creamy. Spread evenly over cherries., In a large bowl, combine coconut and milk. Sprinkle over cherry layer, carefully smoothing down near edges and pressing gently to form an even layer., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Pour over coconut layer. Refrigerate until set. Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with walnuts.

Nutrition Facts :

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