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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.'"

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

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

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.
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.