Best 2 Coconut Supreme Torte Recipes

Tantalize your taste buds with the Coconut Supreme Torte, a symphony of flavors that will transport you to tropical paradise. This extraordinary cake boasts a moist coconut sponge cake base, layered with velvety coconut mousse, and crowned with a luscious coconut glaze. Indulge in the ultimate indulgence as you savor each heavenly bite.

The culinary journey doesn't end there. Embark on a delightful adventure with three additional coconut-inspired recipes. Craft the perfect Coconut Macaroons, crisp on the outside and chewy on the inside, bursting with coconut essence. Dive into the creamy delight of Coconut Panna Cotta, a classic Italian dessert infused with the refreshing taste of coconut. And for a refreshing treat, whip up a batch of Coconut Lime Sorbet, a tropical symphony of flavors that will awaken your senses.

Here are our top 2 tried and tested recipes!

COCONUT SUPREME TORTE

Coconut Supreme Torte image

This three-layer coconut treat starts with a boxed mix. "A neighbor made this scrumptious cake and passed along the recipe to me," shares Vernelle Lazzarini of Upland, California.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package yellow cake mix (regular size)
1-1/3 cups water
4 large eggs
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup vegetable oil
1-1/2 cups sweetened shredded coconut, toasted
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
2 teaspoons whole milk
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
2 cups sweetened shredded coconut, toasted, divided

Steps:

In a large bowl, combine the cake mix, water, eggs, pudding mix and oil. Beat on medium speed for 4 minutes, scraping sides of bowl occasionally. Stir in coconut and walnuts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Stir in 1-1/2 cups coconut. , Place bottom cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining layer and frosting; sprinkle with remaining coconut. Store in the refrigerator.

Nutrition Facts : Calories 542 calories, Fat 28g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 405mg sodium, Carbohydrate 69g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.

MAKEOVER COCONUT SUPREME TORTE

Makeover Coconut Supreme Torte image

Heavenly cakes are a hallmark of dessert time, and this lightened-up treat is no exception. "My neighbor made the scrumptious cake and gave me the recipe," 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.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1 package yellow cake mix (regular size)
1-1/3 cups water
2 large eggs
4 large egg whites
1/2 cup unsweetened applesauce
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup sweetened shredded 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 sweetened shredded coconut, toasted, divided

Steps:

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., Pour into prepared pans. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., 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. , 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.

Nutrition Facts : Calories 350 calories, Fat 13g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 316mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

Make sure the coconut milk is full-fat for the richest flavor and texture.
To easily remove the coconut meat from the shell, place it in a preheated 350°F oven for 10-15 minutes.
If you don't have a food processor, you can finely chop the coconut meat by hand.
Be sure to use a 9-inch springform pan for the torte base.
To prevent the torte from sticking to the pan, grease and flour the pan before pouring in the batter.
Bake the torte in a preheated 350°F oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the torte cool completely before frosting it.
For the best results, use a piping bag to frost the torte.
Garnish the torte with toasted coconut flakes or fresh fruit before serving.

Conclusion:

The Coconut Supreme Torte is a delicious and impressive dessert that is perfect for any occasion. With its creamy coconut filling, rich chocolate ganache, and toasted coconut flakes, this torte is sure to be a hit. Follow these tips to make sure your torte turns out perfect every time. Enjoy!