Coconut Filled Nut Torte Recipes

Steps:

• In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy).
• In a food processor, combine dates and lemon juice until smooth and creamy.
• Spread the frosting on top of the torte.
• Sprinkle on chopped walnuts (optional).
• May or may not refrigerate before serving. Firmer for cutting if refrigerated.

Steps:

• Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely., In a large bowl, combine the sour cream, coconut, pecans and sugar. , Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator.

Steps:

• In a small bowl, combine flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. , In another large bowl, whisk the milk, extract and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Fold in 1-1/2 cups coconut. Spread over cream cheese mixture. Top with remaining whipped topping. Toast remaining coconut; sprinkle over top. Refrigerate overnight.

Steps:

• 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.