Coconut Cream Torte Recipe

Coconut Cream Torte Recipe

  • 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
  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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