Coconut-Filled Nut Torte Recipe

Name: Coconut-Filled Nut Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 350u00b0 for 20-25 minutes or until a toothpick inserted in 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 160u00b0 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.

2430

kcal

Calories

129

Fat

294

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 23 ingredients. The key ingredients include: 2/3 cup shortening, 1-2/3 cups sugar, 5 egg whites, 1 teaspoon almond extract, and more.

Yes, Coconut-Filled Nut 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.

Coconut-Filled Nut Torte

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