Makeover Coconut Supreme Torte Recipes

COCONUT SUPREME TORTE

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.

COCONUT CAKE SUPREME

Steps:

• Preheat oven to 375 degrees F.
• Grease and flour a 9 inch tube pan.
• In a large bowl, cream butter and sugar.
• Add one cup of the flour and mix it in well.
• Add the eggs and almond flavouring.
• Fold in the remaining flour and coconut.
• Bake for 1 1/2- 1 3/4 hours watching it carefully.
• Remove from pan and let sit on the counter while you mix the glaze ingredients together.
• Brush glaze on hot cake until it sinks in.
• Cover the cake loosely with foil and don't serve it for at least another 24 hours.
• Slice this rich cake into thin slices.

COCONUT-ALMOND TORTE WITH SABRA LIQUEUR

Steps:

• Preheat the oven to 325 degrees.
• In a large bowl, beat the egg whites until soft peaks form. Add 1/2 cup of the sugar and beat until stiff peaks form.
• In a smaller bowl, beat the egg yolks with the remaining 1/2 cup of sugar until light and fluffy. Add the almonds and coconut and mix gently. Fold in the egg whites.
• Place the cake batter into a lightly greased 10-inch springform pan and bake for 45 minutes, or until the crust is light brown on top and a toothpick comes out clean. Remove from the oven and let sit in the pan for a few minutes. Prick the top of the torte all over with a toothpick or the prongs of a fork.
• Combine the orange juice and the liqueur and pour over the torte while it is still in the pan. When the torte is completely cool, remove and serve with whipped cream, if desired, and grated chocolate.

CHOCOLATE-COCONUT TORTE

Steps:

• 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.

BLUE VELVET COCONUT TORTE

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.