Coconut-Filled Nut Torte Recipe
Coconut-Filled Nut Torte Recipe photo by Taste of Home
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Coconut-Filled Nut Torte Recipe

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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.
TOTAL TIME: Prep: 45 min. Bake: 20 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min. + cooling
MAKES: 12-14 servings


  • 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
  • 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 sweetened shredded coconut
  • 1/2 cup each chopped hazelnuts, pecans and walnuts
  • 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

Nutritional Facts

1 slice: 692 calories, 37g fat (18g saturated fat), 98mg cholesterol, 469mg sodium, 84g carbohydrate (64g sugars, 2g fiber), 7g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Coconut-Filled Nut Torte in Taste of Home April/May 2007, p53

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jgeiger1 User ID: 2233264 208809
Reviewed Mar. 14, 2011

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

marijka94 User ID: 833877 164520
Reviewed Jun. 11, 2009

"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?


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