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.
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.
At 16 servings, this is a good dessert to serve at a large gathering.
Drizzle top of torte with 2 Tbsp. KRAFT Chocolate Topping just before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.