Coconut Filled Nut Torte
Indulge in the irresistible charm of this Coconut Filled Nut Torte, a decadent dessert that masterfully combines two layers of airy nut meringue with a rich, creamy coconut filling. Featuring the nutty crunch of pecans or walnuts, the tropical sweetness of shredded coconut, and the luscious creaminess of condensed milk, this torte strikes the perfect balance between light and luxurious. With its melt-in-your-mouth texture, elegant dark chocolate drizzle, and chilled perfection, it’s the ultimate dessert for special occasions or anytime you crave something extraordinary. Perfect for gluten-free dessert lovers, this unique creation is both impressive and surprisingly simple to assemble. Treat your taste buds to the harmonious blend of coconut and nut flavors with this unforgettable torte!
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Recipe Information
Ingredients
- 2 cups Ground pecans (or walnuts)
- 1 cup Granulated sugar
- 6 large Egg whites (room temperature)
- 0.5 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
- 1.5 cups Unsweetened shredded coconut
- 1 14-ounce can Sweetened condensed milk
- 0.5 cups Heavy cream
- 4 tablespoons Butter (unsalted, softened)
- 2 ounces Dark chocolate (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Line the bottom of two 9-inch round cake pans with parchment paper and grease the sides lightly.
In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and increase to high speed, beating until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff peaks form.
Gently fold in the ground pecans (or walnuts) and vanilla extract into the meringue mixture, being careful to retain as much air as possible.
Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake in the preheated oven for 25–30 minutes or until the meringue layers appear set and lightly golden.
While the torte layers bake, prepare the coconut filling. In a medium saucepan, combine the unsweetened shredded coconut, sweetened condensed milk, heavy cream, and butter.
Cook the mixture over medium heat, stirring constantly, until it thickens and begins to pull away slightly from the sides of the pan. This should take about 8–10 minutes. Remove from heat and set aside to cool to room temperature.
Once the meringue cake layers are done, remove them from the oven and allow them to cool completely in the pans. Carefully loosen the edges with a knife and gently remove the layers from the pans.
Place one of the layers onto a serving plate. Spread the cooled coconut filling evenly over the top. Place the second layer on top of the filling like a sandwich.
If desired, melt the dark chocolate over a double boiler or in short intervals in the microwave, and drizzle it over the top of the torte for an elegant garnish.
Chill the assembled torte in the refrigerator for at least 1 hour before serving to allow the flavors to meld and for easy slicing.
Serve chilled and slice into wedges to enjoy your Coconut Filled Nut Torte.
Nutrition Facts
Calories |
5627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.4 g | 492% | |
| Saturated Fat | 172.3 g | 862% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 515.2 g | 187% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 458.4 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1397 mg | 107% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3988 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
