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Coconut Pecan Torte

An apricot filling is the sweet surprise in this moist, pretty cake. Every forkful is filled with a wonderful combination of flavors. —Mary Somers, Enid, Oklahoma
  • Total Time
    Prep: 40 min. Bake: 25 min.
  • Makes
    12-15 servings


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs, separated
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup finely chopped pecans, toasted
  • 1 cup dried apricots
  • 1 cup boiling water
  • 1/4 cup packed brown sugar
  • 1/8 teaspoon ground mace
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted


  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Beat in extracts. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk. Stir in the coconut and pecans.
  • In a small bowl, beat egg whites until stiff peaks form; fold into cake batter. Pour into three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, place apricots and boiling water in a small bowl; let stand until completely cooled. Drain, reserving 1/3 cup liquid. In a small saucepan, combine the apricots, brown sugar and reserved liquid. Cook over medium heat for 20 minutes or until thickened, stirring frequently. Remove from the heat; stir in mace. Cool completely. Place in a blender or food processor; cover and process until smooth.
  • For frosting, in a large bowl, cream the butter, cream cheese and confectioners' sugar. Beat in vanilla.
  • To assemble, place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with the third cake layer; spread frosting over top and sides of cake. Garnish with pecans. Cover and store in the refrigerator.

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