Coconut Cream Torte Recipe

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Coconut Cream Torte
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  1. Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans.
  2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.
  3. In a large bowl, combine the sour cream, coconut, pecans and sugar.
  4. Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator. Yield: 12-16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 186.18 Kcal (779 kJ)
Calories from fat 147.33 Kcal
% Daily Value*
Total Fat 16.37g 25%
Cholesterol 7.18mg 2%
Sodium 14.08mg 1%
Potassium 104.39mg 2%
Total Carbs 10.29g 3%
Sugars 5.69g 23%
Dietary Fiber 1.92g 8%
Protein 2.38g 5%
Vitamin C 0.2mg 0%
Iron 0.7mg 4%
Calcium 22.1mg 2%
Amount Per 100 g
Calories 542.54 Kcal (2272 kJ)
Calories from fat 429.33 Kcal
% Daily Value*
Total Fat 47.7g 25%
Cholesterol 20.92mg 2%
Sodium 41.02mg 1%
Potassium 304.18mg 2%
Total Carbs 29.98g 3%
Sugars 16.58g 23%
Dietary Fiber 5.59g 8%
Protein 6.94g 5%
Vitamin C 0.7mg 0%
Iron 1.9mg 4%
Calcium 64.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
  • 5

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

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