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Coconut-Filled Nut Torte Recipe

Coconut-Filled Nut Torte Recipe photo by 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 Moore, from Preston, Connecticut.

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Coconut-Filled Nut Torte Recipe

Prep: 45 min. Bake: 20 min. + cooling

Yield: 12-14 Servings

45 20 65

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 2% 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 2% milk
Pecan halves, optional

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg whites and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in almonds and hazelnuts.
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 until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature.
In a large bowl, beat the 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.

Nutritional Facts 1 serving (1 slice) equals 692 calories, 37 g fat (18 g saturated fat), 98 mg cholesterol, 469 mg sodium, 84 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Coconut-Filled Nut Torte in Taste of Home April/May 2007, p53

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Reviewed on Mar. 14, 2011 by jgeiger1

My Mom made this for my Dad's bday a while back- best cake EVER!!!

Reviewed on Jun. 11, 2009 by marijka94

Looks like a great cake, but I think you've left out some steps. I'm confused! Do the egg whites need to be beaten stiff before adding to cake and when do you (or don't you) add the almonds and hazelnuts?

Marijka