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Easter Coconut Torte Cake

Print Recipe
Course Dessert

Ingredients
  

  • 1 box yellow cake mix without pudding (18.25 oz box)
  • 1 pkg cream cheese
  • 2/3 cup brown sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 2 cups whipping cream, whipped
  • 2 Tbsp coconut
  • jelly beans

Instructions
 

  • Mix and bake cake according to package directions, using two 9-inch cake pans. Cool in pans for 15 minutes; remove from pans and cool completely on a wire rack.
  • In a mixing bowl, beat cream cheese, sugar, vanilla and salt until fluffy. Fold in cream. Split each cake into 2 horizontal layers; place one on a serving plate. Spread with 1/4 of the cream mixture. Sprinkle with 1/4 the coconut. Repeat layers. On the last layer, decorate with jelly beans and add additional coconut as needed. Cover and refrigerate 8 hours or overnight. Makes 12 servings. Enjoy!