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Coconut-Filled Nut Torte

 Coconut-Filled Nut Torte
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.
12-14 ServingsPrep: 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 King Arthur Unbleached 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 of 2

Coconut-Filled Nut Torte (continued)

Ingredients (continued)

  • 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.