Chocolate & Coconut Cream Torte Recipe

Chocolate & Coconut Cream Torte Recipe
Chocolate & Coconut Cream Torte Recipe photo by Taste of Home
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Chocolate & Coconut Cream Torte Recipe

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What could be a better way to end an Easter feast than with a spring-inspired torte? My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. —Jason Purkey, Ocean City, Maryland
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 10 min. + chilling

Ingredients

  • 1 package (12 ounces) vanilla wafers, crushed
  • 1/2 cup butter, melted
  • 8 ounces dark baking chocolate, chopped
  • 1 cup heavy whipping cream
  • FILLING:
  • 1 can (13-1/2 ounces) coconut milk
  • 3 cups sweetened shredded coconut
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 4 tablespoons cold water, divided
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons unflavored gelatin
  • 1-1/4 cups heavy whipping cream
  • 1/2 cup sweetened shredded coconut, toasted

Directions

In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan.
Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour.
In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat.
In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat.
IIn a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes.
In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving.
Remove rim from pan. Top with toasted coconut. Yield: 12 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Chocolate & Coconut Cream Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p145

  • 1 package (12 ounces) vanilla wafers, crushed
  • 1/2 cup butter, melted
  • 8 ounces dark baking chocolate, chopped
  • 1 cup heavy whipping cream
  • FILLING:
  • 1 can (13-1/2 ounces) coconut milk
  • 3 cups sweetened shredded coconut
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 4 tablespoons cold water, divided
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons unflavored gelatin
  • 1-1/4 cups heavy whipping cream
  • 1/2 cup sweetened shredded coconut, toasted
  1. In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan.
  2. Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour.
  3. In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat.
  4. In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat.
  5. IIn a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes.
  6. In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving.
  7. Remove rim from pan. Top with toasted coconut. Yield: 12 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Chocolate & Coconut Cream Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p145

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