coconut - filled nut torte

Name: Coconut - Filled Nut Torte
Prep time: 45 min
Cook time: 20 min
Yield: 12
Ingredients: ## CAKE; 2/3 cup(s) shortening; 1 2/3 cup(s) sugar; 5 - egg whites; 2 1/4 teaspoon(s) baking powder; 1 teaspoon(s) almond extract; 2 1/4 cup(s) all purpose flour; 1 teaspoon(s) salt; 1 1/4 cup(s) milk; 1/2 cup(s) finely chopped almonds; 1/2 cup(s) finely chopped hazel nuts; ## FILLING; 1 can(s) ( 5 ounces ) evaporated milk; 3/4 cup(s) sugar; 6 tablespoon(s) butter, cubed; 3 - egg yolks, lightly beaten; 1 teaspoon(s) vanilla extract; 1 1/2 cup(s) flaked coconut; 1/2 cup(s) each, chopped hazel nuts, chopped pecans, chopped walnuts; ## FROSTING; 3/4 cup(s) butter, softened; 2 package(s) ( 3 ounces each ) cream cheese, softened; 1 teaspoon(s) vanilla extract; 3 cup(s) confectioners' sugar; 2 tablespoon(s) milk; - pecan halves, optional, for garnish

(2 RATINGS)

87 Pinches 1 Photo

CJ *

Somewhere, PA

Updated on Dec 2, 2012

All I can say is, if you like nuts..you will love this cake.. This is another wonderful recipe I enjoyed making. It is absolutely delicious. It also includes one of my favorite nuts.." Hazel Nuts"...that is what inspired me to try it. I love, love, love this cake. 2007 edition of Taste of Home... Can you tell I love their recipes??

Rate

prep time 45 Min

cook time 20 Min

method ---

yield 12 - 14

Ingredients

CAKE
2/3 cup shortening
1 2/3 cups sugar
5 - egg whites
2 1/4 teaspoons baking powder
1 teaspoon almond extract
2 1/4 cups all purpose flour
1 teaspoon salt
1 1/4 cups milk
1/2 cup finely chopped almonds
1/2 cup finely chopped hazel nuts
FILLING
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 flaked coconut
1/2 cup each, chopped hazel nuts, chopped pecans, chopped walnuts
FROSTING
3/4 cup butter, softened
2 packages ( 3 ounces each ) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 tablespoons milk
- pecan halves, optional, for garnish

How To Make coconut - filled nut torte

Step 1

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.

Step 2

Pour into 3 greased and floured 9 in. cake pans. Bake at 350 for 20 - 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
Step 3

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. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature.
Step 4

In a small mixing bowl, beat 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 refrigerator.
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