Makeover Coconut Supreme Torte |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Heavenly cakes are a hallmark of dessert time, and this lightened-up treat is no exception. âMy neighbor made the scrumptious cake and gave me the recipe,â shares Vernelle Lazzarini of Upland, California. This made-over version of the original is as easy on the waistline as it is the taste buds. Ingredients:
1 package yellow cake mix (regular size) |
1-1/3 cups water |
2 eggs |
4 egg whites |
1/2 cup unsweetened applesauce |
1 package (1 ounce) sugar-free instant vanilla pudding mix |
1 cup flaked coconut, toasted |
1/2 cup chopped walnuts, toasted |
frosting: |
1 package (8 ounces) reduced-fat cream cheese |
2 teaspoons fat-free milk |
1 teaspoon vanilla extract |
2-3/4 cups confectioners' sugar |
1 cup flaked coconut, toasted, divided |
Directions:
1. 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.
2. Pour into prepared pans. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. 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.
4. 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. Yield: 16 servings.
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