Blue Velvet Coconut Torte Recipes

BLUE VELVET COCONUT TORTE

Blue Velvet Coconut Torte image

This elegant and luscious Blue Velvet Coconut Torte is a welcome addition to any holiday buffet. Made with Betty Crocker™ Super Moist™ white cake mix, coconut and white chocolate.

Provided by Heather Baird

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 cup water
1/3 cup oil
1/4 cup buttermilk
3 egg whites
2 oz white chocolate, melted
Liquid blue food color
2 1/2 containers (12 oz each) Betty Crocker™ Whipped fluffy white frosting
2 cups sweetened flaked coconut
Silver buttons and/or dragées
White chocolate snowflakes in assorted sizes

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; lightly flour.
In large bowl, beat cake mix, water, oil, buttermilk and egg whites with electric mixer on medium speed. Beat in melted white chocolate. Add about 20 drops blue food color to batter; mix well. Scrape down bowl; mix again until no white streaks remain. Pour batter into pans. Bake as directed on cake mix box for 2 (9-inch) rounds. Cool cakes completely before frosting.
Level each cake using large serrated knife or cake leveler. Cut each cake in half horizontally so there are four cake layers total. Reserve 1/2 cup frosting for later use; use remaining frosting to fill and frost entire cake.
Press coconut onto top and sides of cake. Transfer reserved 1/2 cup frosting to decorating bag fitted with large star tip. Pipe rosettes around top edge of cake. Top each rosette with silver button. Press candy snowflakes standing upright into top of cake. Store cake loosely covered.

Nutrition Facts : ServingSize 1 Serving

COCONUT CREAM TORTE

Coconut Cream Torte image

"This three-layer cake is rich and yummy," says Carol Barton from Bowling Green, Kentucky. Sour cream is the secret ingredient in the creamy frosting that's chock-full of coconut and pecans. "If you fix this dessert a day ahead, it tastes even better," she adds. "Just cover and refrigerate it."

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12-16 servings.

Number Of Ingredients 5

Ingredients

1 package butter recipe golden cake mix (regular size)
2 cups sour cream
3-1/2 cups sweetened shredded coconut (about 10 ounces)
1 cup chopped pecans, toasted
1/2 cup sugar

Steps:

Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely., In a large bowl, combine the sour cream, coconut, pecans and sugar. , Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator.

Nutrition Facts :

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.

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