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03/13/2011 National Coconut Torte Day Chocolate-Coconut Torte

Source of Recipe

Kraft


Recipe Introduction

For those unfamiliar with the difference between a torte and a tart, a torte is known to use little or no flour, capturing rich, dense properties through the use of ingredients like ground nuts, eggs, breadcrumbs, etc. This particular coconut torte uses almond meal and coconut flour as a base for a particularly decadent bite, and tops it with star anise and coconut milk. Slash Food

List of Ingredients

HOME COOKIN’ 03/13/2011 National Coconut Torte Day Chocolate-Coconut Torte


Chocolate-Coconut Torte


2 baked 9-inch round yellow cake layers, cooled
2-3/4 cups cold milk
2 pkg.(4-serving size each) JELL-O Chocolate Instant Pudding
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
1 cup thawed COOL WHIP Whipped Topping

Chocolate-Coconut Torte

2 baked 9-inch round yellow cake layers, cooled
2-3/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
1 cup thawed COOL WHIP Whipped Topping



Recipe


CUT each cake layer horizontally in half.

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.