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Coconut Filled Nut Torte

Coconut Filled Nut Torte Recipe

"This torte has five kinds of nuts, a coconut filling and plenty of cream cheese frosting." From taste of home. By Callie Barnum
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Course: Dessert
Cuisine: Fusion
Keyword: < 4 Hours, Coconut, Dessert, Easy, Fruit, Nuts, Oven, Sweet
Prep Time: 45 minutes
Cook Time: 30 minutes
Calories: 929.4kcal

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.

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Nutrition

Serving: 203g | Calories: 929.4kcal | Carbohydrates: 100.2g | Protein: 11.9g | Fat: 56.1g | Saturated Fat: 22.4g | Cholesterol: 115.9mg | Sodium: 521.5mg | Fiber: 3.6g | Sugar: 75.1g