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Coconut Torte

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Slice 240g Total Servings: 16
% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
960
Fat / Lipides
52 g
80%
Saturated / Saturé
35 g
175%
+ Trans / Trans
0g
Cholesterol / Cholestérol
140mg
46%
Sodium / Sodium
740mg
30%
Carbohydrate / Glucides
115g
38%
Fibre / Fibres
2g
8%
Sugars / Sucres
90g
Protein / Protéines
8g
25%
Vitamin A / Vitamine A
2%
Vitamin C / Vitamine C
2%
Calcium / Calcium
25%
Iron / Fer
2%
Niacin / Niacine
2%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
15%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 Slice 240g Total Servings: 16
Amount Per Serving
Calories
960
Calories from Fat
468
% Daily Value *
Total Fat
52 g
80%
Saturated Fat
35 g
175%
+ Trans
0g
Cholesterol
140mg
46%
Sodium
740mg
30%
Total Carbohydrates
115g
38%
Fiber
2g
8%
Sugars
90g
Protein
8g
Vitamin A 25% • Vitamin C 2%
Calcium 5% • Iron 20%
Thiamine 2% • Riboflavin 0%
Niacin 2% • Folate 5%
* Based on a 2000 calorie diet


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Prep time

20 mins

Cook time

30 mins

Total time

70 mins

Ingredients  

Cake

  • 2pkg Kinnikinnick White Cake Mix (1000g)

  • 8 eggs (448g)

  • 1 (400ml) can coconut milk (400g)

  • 1½ cup oil (230g)

Coconut Cream Cheese Icing

  • 2pkgs cream cheese (500g)

  • ¾ cup butter (150g)

  • 1 tsp vanilla extract (3g)

  • 6 cups icing sugar (870g)

  • ¼ cup coconut milk (56g)

  • 1 ½ cups shredded coconut (180g)


 



Directions

Preheat oven to 350°F (176°C). Lightly spray 2 8x8 round cake pans. In a medium bowl whisk, eggs, oil and coconut milk until combined. Add two packages of Kinnikinnick White Cake Mix and whisk until combined. Pour batter into prepared cake pans. Bake for 28-32 minutes or until cake springs back to the touch. Remove from oven and let cool. Once cakes have cooled, slice each cake in half to create four cake bases.

 


Coconut Cream Cheese Icing 

In medium bowl, mix cream cheese and butter until smooth. Slowly add in sifted icing sugar mixture 1 cup at a time alternating with coconut milk. Mix until smooth and incorporated. Add vanilla extract and mix until combined.

 

Assembly: Start with one layer of cake and spread ¾ of a cup of icing on base. Place a layer of cake on top and repeat with remainder layers to build your cake. Ice the outside of the tiered cake with the remainder of the icing (top and sides). Finish with coconut. Yields: 1 cake.


 

Tips & Variations

  • To make a two layer cake- divide both the cake recipe and the icing recipe in half.

 

 

 

Stock up your pantry

White Cake Mix

White Cake Mix

Weight: 500g/ 17.6oz
Qty/Pkg: By Wt.

Made for celebrating. Perfect for birthday cakes, cupcakes & shortcake. A versatile pantry staple. VEGAN.

Read More

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Contact

10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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