A blend of pudding and whipped topping makes for some luscious layers in this yummy White Chocolate-Coconut Torte.
What You Need
Original recipe yields 16 servings
2 round white cake layers (9 inch), cooled
2 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping
2 cups BAKER'S ANGEL FLAKE Coconut, toasted
Add To Shopping List
Let's Make It
Cut cake layers horizontally in half.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Place 1 cake layer on plate; cover with 1/4 each of the pudding mixture and coconut. Repeat three times.
Refrigerate 1 hour.
How to Split the Cake Layers
Use a serrated knife to easily split the cake layers.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Prepare using 2 pkg. (1 oz. each) JELL-O White Chocolate Flavor Sugar Free Fat Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.