CHOCOLATE-COCONUT TORTE

Chocolate-Coconut Torte image

Leave the sides of this crowd-pleasing Chocolate-Coconut Torte unfrosted so they can admire the layers of lusciousness beneath the whipped topping.

Provided by My Food and Family

Categories Home

Time 1h25m

Yield Makes 16 servings.

Number Of Ingredients 5

Ingredients

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

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.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g