Angel Coconut Torte Recipe

Name: Angel Coconut Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups graham cracker crumbs; ⅓ cup melted butter; ½ cup brown sugar; 5 egg whites (room temperature); ½ teaspoon cream of tartar; 1 cup sugar; 2 tablespoons sugar; 1 cup whipped cream; 1 tablespoon powdered sugar; 1 teaspoon vanilla; ½ cup coconut; ¼ cup chopped pecans

Servings: persons

1 ½ cups graham cracker crumbs
⅓ cup melted butter
½ cup brown sugar
5 egg whites (room temperature)
½ teaspoon cream of tartar
1 cup sugar
2 tablespoons sugar
1 cup whipped cream
1 tablespoon powdered sugar
1 teaspoon vanilla
½ cup coconut
¼ cup chopped pecans

1
Mix crust ingredients and press into a 9x13 pan.
2
Beat 5 egg whites, add cream of tartar at high speed until they hold a peak.
3
Add sugar gradually.
4
Beat until stiff peaks are formed.
5
Pile into unbaked cracker crust.
6
Bake at 250 for 1 hour.
7
Put topping on 1 hour before serving.
8
TOPPING:.
9
Mix ingredients together and spread over top.
10
After topping is on sprinkle with coconut and nuts.

1061

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups graham cracker crumbs, ⅓ cup melted butter, ½ cup brown sugar, 5 egg whites (room temperature), and more.

Yes, Angel Coconut Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Angel Coconut Torte

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