Coconut Cream Torte
1 package (18-1/2 ounces) butter recipe golden cake mix
2 cups (16 ounces) sour cream
1 package (10 ounces) flaked coconut
1 cup chopped pecans, toasted
1/2 cup sugar
Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.
In a large bowl, combine the sour cream, coconut, pecans and sugar.
Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator. Yield: 12-16 servings.
Recipe found here: Coconut Cream Torte