Easter Coconut Torte Cake
This is one of my favorite traditions... delicious!
- 1 box yellow cake mix, without pudding (18 oz)
- 1 package cream cheese, softened (8 oz)
- 2/3 cup brown sugar
- 1 tsp vanilla
- 1/8 tsp salt
- 1 container whipped topping (16 oz) OR 2 cups heavy cream, whipped
- 1 cup shredded, sweetened coconut
- colored jelly beans
Prepare cake according to package directions, using two 9-inch cake pans. Cool in pans for 15 minutes; remove cakes and cool completely on a wire rack.
In a mixing bowl, beat cream cheese, sugar, vanilla and salt until fluffy. Fold in Cool Whip and stir in coconut. Split each cake into two horizontal layers; place one on a serving plate. Spread with 1/4 of cream mixture. Continue layering with cake and cream mixture.
On last layer, decorate with jelly beans and additional coconut as needed. Cover and refrigerate 8 hours or overnight. Makes 12 servings. Enjoy!
NOTE: Once decorated, this cake should be refrigerated to preserve the whipped cream.