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Chocolate-Coconut Torte
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Chocolate-Coconut Torte

1 Hour 25 Minutes
25 Min Prep
1 Hr 25 Min Cook
Leave the sides of this crowd-pleasing Chocolate-Coconut Torte unfrosted so they can admire the layers of lusciousness beneath the whipped topping.
What You Need
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16 servings
Original recipe yields 16 servings
2 baked 9-inch round yellow cake layers, cooled
2-3/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Cut each cake layer horizontally in half.
2
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Stir in 1 cup of the coconut.
3
Place 1 of the bottom cake layers on serving plate; cover with 1/3 of the pudding mixture. Repeat cake and pudding layers 2 times; top with remaining cake layer. Stir remaining coconut into whipped topping; spread over top of cake. Refrigerate at least 1 hour or until ready to serve. Store leftover cake in refrigerator.
Kitchen Tips
Size Wise
At 16 servings, this is a good dessert to serve at a large gathering.
Special Extra
Drizzle top of torte with 2 Tbsp. KRAFT Chocolate Topping just before serving.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 410mg
18%
Total Carbohydrates 43g
16%
Dietary Fibers 1g
4%
Sugars 35g
70%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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