Coconut-Filled Nut Torte
Taste of Home
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This beautiful torte is loaded with five different kinds of nuts, a coconut filling and plenty of cream cheese frosting. "I loved dreaming up this cake, because my family enjoys desserts and nuts," shares Callie Barnum from Prattsville, New York.
SERVINGS: 12-14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 45 min. Bake: 20 min. + cooling
Ingredients:
- 2/3 cup shortening
- 1-2/3 cups sugar
- 5 egg whites
- 1 teaspoon almond extract
- 2-1/4 cups all-purpose flour
- 2-1/4 teaspoons baking powder
- 1 teaspoon salt
- 1-1/4 cups milk
- 1/2 cup finely chopped almonds
- 1/2 cup finely chopped hazelnuts
- FILLING:
- 1 can (5 ounces) evaporated milk
- 3/4 cup sugar
- 6 tablespoons butter, cubed
- 3 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1-1/2 cups flaked coconut
- 1/2 cup each chopped hazelnuts, pecans and walnuts
- FROSTING:
- 3/4 cup butter, softened
- 2 packages (3 ounces each) cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar
- 2 tablespoons milk
- Pecan halves, optional
Directions:
In a large mixing bowl, cream shortening and sugar until light and fluffy. Add egg whites and extract; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in nuts.
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; remove from pans to wire racks.
In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature.
In a small mixing bowl, beat butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar. Beat in milk until light and fluffy. Spread filling between cake layers. Frost top and sides of cake. Garnish with pecans if desired. Store in the refrigerator. Yield: 12-14 servings.