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

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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.