Impress Your Taste Buds: Coconut Infused Nut Torte Recipe
If you’re a fan of nuts and coconut, then the coconut filled nut torte recipe is a must-try. This beautiful torte is loaded with five different kinds of nuts and a coconut filling that’s plenty creamy. The combination of these flavors creates a cake that will leave your taste buds begging for more.
This recipe is perfect if you’re looking for something unique and flavorful to add to your dessert menu. When I first tried this nut torte recipe, I instantly fell in love with the rich texture and depth of flavor. The cake itself is made from a blend of walnuts, pecans, hazelnuts, and flaked coconut. The filling is a cream cheese and coconut mixture that’s smooth and deliciously creamy.
Not only does it taste amazing, but it also looks stunning when served at parties or family gatherings. Your friends and family will surely appreciate the effort put into this intricately crafted dessert. Whether it’s your first time making a torte or you’re an experienced baker looking for new challenge, this recipe is sure to make you swoon.
So, let’s get started on creating the best coconut filled nut torte!
Why You’ll Love This Recipe
If you are looking for a show-stopper dessert for your next special occasion or family dinner, look no further than this delicious coconut-filled nut torte recipe. This cake is so much more than just your average dessert – it’s a masterpiece of flavors and textures that will have your taste buds singing.
What makes this recipe so unique and delightful is the satisfying combination of rich, buttery nuts, creamy coconut filling, and tangy cream cheese frosting. The cake itself is loaded with five different kinds of nuts – pecans, walnuts, hazelnuts, macadamia nuts, and almonds – giving it a complex and interesting flavor profile. And let’s not forget about the sweet flakes of coconut that perfectly compliment the nutty tones.
The filling is made with plenty of cream cheese and coconut milk to give it an indulgent texture and taste. The frosting is also creamy and decadent with the added bonus of shredded coconut on top. Believe us when we say that one bite of this beautiful torte loaded with nuts and coconut filling will have you hooked for life.
But don’t just take our word for it – try making this nut torte yourself at home! If you’re trying to impress a crowd or just want to treat yourself to something special, this recipe is sure to be a hit. So why settle for plain old cake when you can indulge in something as delicious as this?
Ingredient List
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For the Cake:
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2 cups walnuts
- 1 cup pecans
- 1 cup hazelnuts
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
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¾ cup milk
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For the Coconut Filling:
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5 cups flaked coconut
- 1 can (14 oz) evaporated milk
- 2 cups sugar
- 1/2 cup butter, melted
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6 egg yolks, beaten
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For the Cream Cheese Frosting:
- 3 cups confectioners’ sugar
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 2 tsp vanilla extract
The cake is loaded with five different kinds of nuts and a rich coconut filling that is made with plenty of cream and egg yolks. The frosting is a classic cream cheese frosting that pairs perfectly with the nutty and coconut flavors in the torte. You can easily make this recipe gluten-free by using gluten-free flour instead of regular flour.
The Recipe How-To
After gathering all the ingredients, it’s time to start baking this coconut filled nut torte.
Preparation
First of all, preheat your oven to 350°F (175°C). Then, grease and flour a 9-inch cake pan.
Making The Cake
In a bowl, cream together 1 cup of butter and 1 ½ cups of white granulated sugar. Add in 4 eggs, one at a time, beating well after each addition. Add 2 teaspoons of vanilla extract.
In another bowl sift together 3 cups of flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Gradually add the dry mixture into the creamed sugar and egg batter until it is well combined.
Next, stir in 1 cup of milk and 1 cup of coarsely chopped nuts featuring five different kinds. I used hazelnuts, walnuts, pecans, and pecan halves for topping purposes.
Preparing The Coconut Filling
Now it’s time to make that delicious coconut filling! In a medium saucepan over medium heat, combine 1 can (14 oz) of evaporated milk, 1 ½ cups of sugar, and ¾ cup of butter. Stir the mixture continuously until it boils.
Then add in 2 cups flaked coconut and 1 teaspoon of vanilla extract. Cook for a further 10 minutes stirring constantly until the mixture thickens.
Assembling The Torta
Divide the cake batter into two equal parts. Spread one part into an already greased cake pan.
Pour the still-warm coconut filling onto the biscuit layer spreading it evenly. Now cover the filling with remaining cake batter.
Bake your beautiful torta / nut torte recipe for up to 40-50 minutes or until toothpick inserted comes out clean from its center.
Let it cool completely before removing from the pan.
Serve And Enjoy!
Finally dress your coconut filled nut torte with desired frosting – German chocolate or cream cheese frosting works well with this cake recipe too if you’re up for cream cheese frosting with coconut flakes instead to take your coconut dessert recipes to a whole new level! You can also drizzle some melted chocolate on top for additional decoration.
You are now ready to taste home like never before!
Substitutions and Variations
The great thing about this coconut-filled nut torte recipe is that there are endless opportunities to customize it to your liking. Here are some ideas to get you started:
– Nuts: You can use any combination of nuts that you prefer, such as pecans, walnuts, or hazelnuts. If you have a nut allergy, consider using pumpkin or sunflower seeds instead.
– Filling: If coconut isn’t your thing, try substituting it with raspberry jam, lemon curd or chocolate ganache for a different flavour experience. You may also increase the cream cheese filling and pair it with other fruits like blueberries, strawberries or peaches.
– Frosting: In addition to the cream cheese frosting, you could also try chocolate frosting or coconut whipped cream (use coconut milk instead of heavy cream).
– Gluten-Free: Transform this recipe into a gluten-free version by using gluten-free flour substitutes like almond flour, rice flour or coconut flour.
– Dairy-Free: For those who have lactose intolerance or dairy allergies, replace the butter with vegan butter substitutes to make this torte dairy-free.
Whatever variations you make, be mindful of how they interact together to create balance, texture and taste. The beauty is in the experimentation so do not be afraid to play around until you find the perfect flavor combination that suits you best.
Serving and Pairing
This coconut-filled nut torte is a beautiful masterpiece worth showcasing at any gathering or event. The filling, loaded with five different kinds of nuts and flaked coconut, is perfectly balanced with the moist vanilla cake that surrounds it.
For serving, it’s important to let the torte sit at room temperature for about 10-15 minutes to allow for easy slicing. With its rich flavor and texture, this dessert can be served as a stand-alone after-dinner treat or as part of a brunch buffet.
To enhance the experience of this dessert, I recommend pairing it with a glass of cold milk or hot coffee. The contrast of the creamy, rich filling and the crisp and robust flavors in coffee or cold milk provides the perfect balance to this decadent dessert.
Alternatively, you can serve this torte with a frosty scoop of vanilla ice cream or whipped cream if you prefer something sweeter. The creaminess of the ice cream elevates the flavors of the nuts and brings out notes of vanilla in each bite.
Overall, this dessert is versatile enough to pair with coffee or ice-cream for a formal gathering or as an indulgent treat at home after dinner. You’ll find that it’s perfect for any occasion that calls for a delicious and comforting sweet treat.
Make-Ahead, Storing and Reheating
If you’re planning to make this coconut-filled nut torte recipe ahead of time, it’s important to know how to store and reheat it properly.
To make this dessert a day or two before serving, simply wrap it tightly in plastic wrap and store it in the refrigerator. This will help to preserve its freshness and prevent any moisture from getting in.
When it comes time to serve, allow the torte to come to room temperature for about an hour before unwrapping it. This will ensure that it’s at its best texture and flavor. If you prefer a warm torte, you can reheat individual slices in the microwave for a few seconds until just warmed through.
If you have leftovers that you want to store for later, keep them wrapped tightly in plastic wrap or foil and store them in an airtight container in the refrigerator. The torte should last for up to three days when stored properly.
When reheating leftovers, the best method is to reheat them in the oven. Preheat your oven to 350°F, and then place the torte slices on a baking sheet lined with parchment paper. Reheat for 10-15 minutes, or until warmed through.
By following these storage and reheating tips, you can enjoy this beautiful coconut-filled nut torte recipe any time and even as an accompaniment for tea or coffee breaks!
Tips for Perfect Results
To ensure that your coconut filled nut torte recipe turns out perfect every time, here are some tips to keep in mind.
Firstly, make sure to use fresh nuts and coconut for the best flavor. You can even toast the nuts for a deeper flavor profile.
When adding the filling, make sure to spread it evenly and all the way to the edges of the cake layers. This will ensure that each slice of the cake is full of that delicious coconut filling.
For a beautiful presentation, arrange pecan halves or other nuts on top of the cake before baking. This adds a nice texture and crunch.
To prevent your cake from sticking to the pan, be sure to grease your baking pan well with either butter or shortening before adding your batter.
For a perfectly moist cake, don’t over-bake it! Begin checking for doneness about five minutes before the recommended bake time.
If you plan to make this recipe ahead of time, store it in an airtight container in the refrigerator until ready to serve. If necessary, bring it to room temperature before serving.
Lastly, feel free to experiment with different types of nuts or even add in some chocolate chips for an extra indulgent twist. The possibilities are endless with this versatile recipe!
Bottom Line
After following this recipe for a Coconut Filled Nut Torte, I guarantee that you will be left with a beautiful and delicious dessert that will have everyone asking for the recipe. The combination of five different kinds of nuts with the coconut filling, plenty of cream cheese frosting and just the right amount of sweetness make for a truly irresistible treat.
This recipe is flexible as well, allowing for substitutions and variations based on personal preferences. Plus, it can be made ahead of time and stored easily, making it an ideal dessert to bring to parties or enjoy throughout the week.
So go ahead and give this Coconut Filled Nut Torte recipe a try – you won’t regret it! With its perfect balance of flavors, beautiful presentation, and easy-to-follow instructions, this nut torte is sure to impress even the toughest critics. Trust me, your taste buds will thank you!
Coconut Filled Nut Torte Recipe
Ingredients
- 2/3 cup shortening
- 1 2/3 cups sugar
- 5 egg whites
- 1 teaspoon almond extract
- 2 1/4 cups flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 1/2 cup finely chopped almonds
- 1/2 cup finely chopped hazelnuts
Filling
- 1 (5 ounce) can evaporated milk
- 3/4 cup sugar
- 6 tablespoons butter, cubed
- 3 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups flaked coconut
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
Frosting
- 3/4 cup butter, softened
- 2 (3 ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar
- 2 tablespoons milk
- pecan halves (optional)
Instructions
- In a large mixing bowl, cream shortening and sugar until light and fluffy.
- Add egg whites and extract; mix well.
- Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
- Fold in nuts.
- Fold in nuts.
- Pour into three greased and floured 9 inch round baking pans.
- Pour into three greased and floured 9 inch round baking pans.
- Bake at 350°F for 20-25 minutes or until a toothpick comes out clean.
- Bake at 350°F for 20-25 minutes or until a toothpick comes out clean.
- Cool for 10 minutes; remove from pans to wire racks.
- Cool for 10 minutes; remove from pans to wire racks.
- In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks.
- In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks.
- Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°F.
- Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°F.
- Remove from the heat; stir in vanilla.
- Remove from the heat; stir in vanilla.
- Stir in coconut and nuts.
- Stir in coconut and nuts.
- Cool to room temperature.
- Cool to room temperature.
- In a small mixing bowl, beat butter, cream cheese and vanilla until smooth.
- In a small mixing bowl, beat butter, cream cheese and vanilla until smooth.
- Gradually add confectioners' sugar.
- Gradually add confectioners' sugar.
- Beat in milk until light and fluffy. Spread filling between cake layers.
- Beat in milk until light and fluffy. Spread filling between cake layers.
- Frost top and sides of cake.
- Frost top and sides of cake.
- Garnish with pecans if desired.
- Garnish with pecans if desired.
- Store in the refrigerator.
- Store in the refrigerator.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.