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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Raw Coconut Layered Torte Recipe

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This recipe for Raw Coconut Layered Torte is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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