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Raw Coconut Layered Torte  Recipe

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This recipe for Raw Coconut Layered Torte , by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 yellow or white cake mix with pudding, any brand
2-1/2 C. raw coconut (this can be difficult to find)
2 C. sour cream
2 C. white sugar

Directions:
Directions:
Mix coconut, sour cream and sugar together and refrigerate overnight. Bake yellow (or white) cake mix according to package into round cake pans.
Split each layer in half (strong carpet thread works well when splitting cake - use a "sawing" motion to work it through middle of layer) and spread generous amount of coconut filling between each layer and remainder over entire cake. Refrigerate -- this cake gets better the older it gets as it absorbs all the coconut and sour cream flavors -- keeps at least a week. Tip, you may need to insert toothpicks in cake to avoid the layers from sliding -- just warn your guests to be careful not to eat them!

Personal Notes:
Personal Notes:
June made this in the 80s and although the raw coconut can be hard to find, it is worth it just to make it once in awhile. Truly a delicious cake that is one of a kind.

 

 

 

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