Coconut Cream Torte

If you love coconut, then you’ll love this torte.

Coconut Cream Torte


  • 1 package butter recipe golden cake mix
  • 2 cups (16 ounces) sour cream
  • 1 package (10 ounces) flaked coconut
  • 1 cup chopped pecans, toasted
  • ½ cup sugar
What a divine cake!


Prepare cake mix according to package directions. Pour into three greased and floured 9 inch round 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 pans to wire racks to cool completely.

In a large bowl, combine sour cream, coconut, pecans and sugar. Place one cake layer on a serving plate; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator.

Yield: 12-16 servings

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

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