Chocolate-Coconut Torte

1. 1

   Cut each cake layer horizontally in half.

2. 2

   Pour milk into large bowl.

3. 3

   Add dry pudding mixes.

4. 4

   Beat with wire whisk 2 minutes or until well blended.

5. 5

   (Mixture will be thick.)

6. 6

   Stir in 1 cup of the coconut.

7. 7

   Place 1 of the bottom cake layers on serving plate; cover with 1/3 of the pudding mixture.

8. 8

   Repeat cake and pudding layers 2 times; top with remaining cake layer.

9. 9

   Stir remaining coconut into whipped topping; spread over top of cake.

10. 10

    Refrigerate at least 1 hour or until ready to serve.

11. 11

    Store leftover cake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.