Best 2 Coconut Cream Torte Recipes
Indulge in a culinary masterpiece with our delectable Coconut Cream Torte, a symphony of flavors and textures that will tantalize your taste buds. This stunning creation features a tender coconut sponge cake base, enveloped in layers of rich and creamy coconut custard, and topped with a velvety coconut cream frosting. The harmonious blend of coconut and vanilla flavors, coupled with the delicate crunch of toasted coconut flakes, elevates this torte to an extraordinary dessert experience. Discover the step-by-step instructions and explore variations, including a gluten-free version, a vegan adaptation, and a decadent chocolate coconut torte. Embark on a culinary journey with our Coconut Cream Torte, a celebration of flavors that will leave you craving more.
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CHOCOLATE & COCONUT CREAM TORTE
My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 15
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.,
Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.
COCONUT CREAM TORTE
"This three-layer cake is rich and yummy," says Carol Barton from Bowling Green, Kentucky. Sour cream is the secret ingredient in the creamy frosting that's chock-full of coconut and pecans. "If you fix this dessert a day ahead, it tastes even better," she adds. "Just cover and refrigerate it."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
Tips:
- Mise en Place: Before you start baking, ensure you have all the ingredients and equipment ready. This will streamline your baking process.
- Use Room Temperature Ingredients: For the best results, bring your butter, eggs, and cream cheese to room temperature before mixing. This will help them combine more smoothly and evenly, resulting in a smooth, creamy batter.
- Don't Overmix the Batter: Overmixing can result in a tough, dense torte. Mix just until the ingredients are combined.
- Bake the Torte in a Water Bath: This will help prevent the torte from drying out and cracking. Place the torte pan inside a larger pan filled with hot water and bake as directed.
- Cool the Torte Completely Before Frosting: Allow the torte to cool completely before applying the frosting. This will help prevent the frosting from melting and seeping into the torte.
- Chill the Torte Before Serving: Chilling the torte for at least 4 hours, or overnight, will help the flavors meld and firm up the frosting.
Conclusion:
This coconut cream torte is a delightful dessert that is perfect for any occasion. With its creamy, coconutty filling and rich chocolate ganache, it is sure to be a hit with everyone who tries it. Follow these tips to ensure your torte turns out perfectly: mise en place, use room temperature ingredients, don't overmix the batter, bake the torte in a water bath, cool the torte completely before frosting, and chill the torte before serving. With a little effort, you can create a stunning and delicious dessert that will impress your friends and family.
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