Chocolate-Coconut Torte

Name: Chocolate-Coconut Torte
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 25
Cuisine: Global
Ingredients: 237 milliliters BAKERS ANGEL FLAKE Coconut, divided; 2 packages (4-serving size each) JELL-O Chocolate Flavor Instant Pudding; 2 baked 9-inch round yellow cake layers, cooled; 473 milliliters cold milk; 237 milliliters thawed COOL WHIP Whipped Topping

This recipe makes 25 servings with 111 calories, 2g of protein, and 4g of fat each. If 21 cents per serving falls in your budget, Chocolate-Coconut Torte might be a spectacular gluten free recipe to try. Head to the store and pick up cool whip whipped topping, jell-o chocolate flavor instant pudding, baked 9-inch round cake layers, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Cut each cake layer horizontally in half.

Pour milk into large bowl.

Ingredients you will need

Milk

Equipment you will use

Bowl

Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (

Equipment you will use

Whisk

Mixture will be thick.) Stir in 1 cup of the coconut.

Ingredients you will need

Coconut

Place 1 of the bottom cake layers on serving plate; cover with 1/3 of the pudding mixture. Repeat cake and pudding layers 2 times; top with remaining cake layer. Stir remaining coconut into whipped topping; spread over top of cake. Refrigerate at least 1 hour or until ready to serve. Store leftover cake in refrigerator.

Ingredients you will need

Whipped Topping