Coconut Pecan Torte Recipe

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

Servings: persons

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

1
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.
2
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 325u00b0 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.
3
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.
4
For frosting, in a large bowl, cream the butter, cream cheese and confectioners' sugar. Beat in vanilla.
5
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.

3027

kcal

Calories

222

Fat

246

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 20 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup shortening, 2 cups sugar, 5 eggs, separated, and more.

Yes, Coconut Pecan 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 Pecan Torte

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