This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweetenTheSeason #CollectiveBias One of the things I love most about being a parent is being a teacher to my kids. From the moment they are placed in our arms, we are talking to them, caring for them, and preparing them for what lies ahead. This has only gotten to be more fun as they have gotten older. Now that they are 14 and 17, I am having so much fun teaching them to find their place in a kitchen. This is such an important skill all of our kids should learn.
One thing my mom taught me was how to bake and this skill sure gets a lot of use during the holidays! When it comes to the holidays, a staple on our Thanksgiving and Christmas table is my Toasted Coconut Chocolate Torte. My family and friends love it so much, I usually make two in case someone wants to take some home.
Caitlin’s birthday is this week and instead of a traditional birthday cake she asked for the Toasted Coconut Chocolate Torte. I think that is a pretty good testimony as to how delicious it is!
One of the things I love about this Toasted Coconut Chocolate Torte, aside from the incredible flavors, is how easy it is to make. When I shop for ingredients for a recipe, I tend to stick with brands I know and trust. For me, one of those brands would be Kraft. This is a product I have in both in the pantry as well as the fridge. It is a brand my mom used, a brand I use and a brand my oldest daughter uses as well. When I bake with Kraft products, I know my family and friends are getting quality ingredients that taste great and they are affordable too! Moms just like me can create easy, budget friendly holiday recipes like my Toasted Coconut Chocolate Torte with Kraft items all from the Walmart Bake Center.
My go to place to shop is Walmart because I know and trust them as well and I can stretch my dollar better here than anywhere. How easy is is to shop at Walmart for my Toasted Coconut Chocolate Torte? Because many of the ingredients I needed were in the convenient Holiday Bake Center, shopping was a snap. Heck, even my husband was able to find it! It was a clearly marked display that was located in the center aisle, near the baking aisle. And when I tell you this display had just about everything you could want, I mean a baker’s dream here! So smart!
Making this Toasted Coconut Chocolate Torte is a lot of fun for me. Baking soothes me and this recipe is easy and creative, which I love. I get to bake with favorite ingredients like BAKER’S Semi-Sweet Chocolate and JELL-O Chocolate Instant Pudding and BAKER’S ANGEL FLAKE Coconut. Caitlin loves to help melt the BAKER’S Semi-Sweet Chocolate and mix it with the whipped topping for the frosting.
I love the added depth of flavor toasting the BAKER’S ANGEL FLAKE Coconut adds. Once you make this recipe, be prepared, because people are going to go crazy over it. And they are going to ask you to make it for every get together and holiday from now on!
Toasted Coconut Chocolate Torte
- 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
- 3/4 cup butter
- 1 pkg. (3 oz.) JELL-O Chocolate Pudding
- 1/2 cup sugar
- 3 eggs
- 1/3 cup flour
- 1/2 teaspoon coconut extract
- 1/2 cup cream of coconut
- 1 tub (8 oz.) Whipped Topping, thawed
- 1 cup BAKER'S Angel Flake Coconut, divided
- Heat oven to 350. Spray 9-inch round pan with cooking spray and cover bottom with waxed paper.
- Microwave 4 oz. BAKER'S Semi-Sweet Chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in dry JELL-O Chocolate Pudding, 1/2 teaspoon coconut extract, 1/4 cup cream of coconut and sugar until well blended. Add eggs; mix well. Stir in flour until well blended. Pour into prepared pan.
- Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert onto wire rack; remove waxed paper. Cool cake completely. Keep oven on at 350.
- Microwave remaining chocolate in large microwaveable bowl as directed on package. Whisk in whipped topping until well blended. Transfer cake to plate; frost with whipped topping mixture.
- Toast coconut by arranging in a thin layer on a cookie sheet and bake at 350 for 5-10 minutes, or until golden brown.
- Sprinkle toasted coconut on torte and top with raspberries (optional).
Please head over to Kraft.com and share your favorite holiday baked recipe with me!