Coconut Torte |
Nutrition Facts Canadian
Nutrition Facts US
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Ingredients
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DirectionsPreheat 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.
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