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Coconut Cream Torte

By: Carol Barton  
"'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.'"

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Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 (18.25 ounce) package butter cake mix
  • 2 cups sour cream
  • 1 (10 ounce) package flaked coconut
  • 1 cup chopped pecans, toasted
  • 1/2 cup sugar

Directions

  1. Prepare cake batter according to package directions. Pour into three greased and floured 9-in. baking pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.
  2. In a 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.
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