Best 9 Coconut Filled Nut Torte Recipes

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Indulge your sweet cravings with the Coconut-Filled Nut Torte, a delightful symphony of flavors and textures. This luscious torte features a delicate nut crust enveloping a luscious coconut filling, topped with a rich chocolate ganache. The combination of nutty, coconutty, and chocolatey flavors creates a heavenly experience that will tantalize your taste buds.

Our collection of recipes provides detailed instructions for creating this culinary masterpiece, guiding you through each step of the process. Discover the secrets of crafting the perfect nut crust, achieving a smooth and creamy coconut filling, and tempering chocolate for a glossy ganache.

Whether you're a seasoned baker or just starting your culinary journey, our recipes cater to all skill levels. With clear instructions and helpful tips, you'll be able to create this impressive torte that will surely wow your family and friends. So, prepare to embark on a delightful baking adventure and relish the divine taste of the Coconut-Filled Nut Torte.

Check out the recipes below so you can choose the best recipe for yourself!

25 BEST TORTE RECIPE COLLECTION



25 BEST Torte Recipe Collection image

These tantalizing torte recipes will give you a reason to celebrate no matter the occasion! They're perfect for birthdays, anniversaries, and more.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 25

Hungarian Dobos Torte
Flourless Chocolate Torte
Brownie Berry Torte with Vanilla Custard Filling
Spumoni Torte
Sacher Torte
Blackberry Opera Torte (Diva Cake)
Chocolate Espresso Torte
Strawberry Torte
Traditional German Black Forest Cake
Bavarian Apple Torte
Pumpkin Torte
Triple Chocolate Mousse Torte
Gluten-Free Flourless Chocolate Torte (Kosher for Passover)
Old-Fashioned Rhubarb Torte
Chocolate Bavarian Torte
Frozen Pineapple Torte
Frozen Mocha Torte
Almond Torte
Chocolate Coconut Cake
Mango Cake with Whipped Cream Icing
Fresh Berry Cream Cake
Chocolate Pecan Torte (Gluten-Free)
Raspberry Rose Angel Food Dream Cake
Red, White, and Blue Cake
Pecan Praline Pumpkin Torte

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious torte recipe in 30 minutes or less!

Nutrition Facts :

COCONUT - FILLED NUT TORTE



Coconut - Filled Nut Torte image

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...

Provided by Cassie *

Categories     Cakes

Time 1h5m

Number Of Ingredients 26

CAKE
2/3 c shortening
1 2/3 c sugar
5 egg whites
2 1/4 tsp baking powder
1 tsp almond extract
2 1/4 c all purpose flour
1 tsp salt
1 1/4 c milk
1/2 c finely chopped almonds
1/2 c finely chopped hazel nuts
FILLING
1 can(s) ( 5 ounces ) evaporated milk
3/4 c sugar
6 Tbsp butter, cubed
3 egg yolks, lightly beaten
1 tsp vanilla extract
1 1/2 c flaked coconut
1/2 c each, chopped hazel nuts, chopped pecans, chopped walnuts
FROSTING
3/4 c butter, softened
2 pkg ( 3 ounces each ) cream cheese, softened
1 tsp vanilla extract
3 c confectioners' sugar
2 Tbsp milk
pecan halves, optional, for garnish

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.

CHOCOLATE & COCONUT CREAM TORTE



Chocolate & Coconut Cream Torte image

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

1 package (12 ounces) vanilla wafers, crushed
1/2 cup butter, melted
8 ounces dark baking chocolate, chopped
1 cup heavy whipping cream
FILLING:
1 can (13-1/2 ounces) coconut milk
3 cups sweetened shredded coconut
1 cup sugar
2 tablespoons cornstarch
4 tablespoons cold water, divided
1 large egg
1 large egg yolk
2 teaspoons unflavored gelatin
1-1/4 cups heavy whipping cream
1/2 cup sweetened shredded coconut, toasted

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.

HUNGARIAN WALNUT TORTE



Hungarian Walnut Torte image

"This truly special cake with its creamy not-too-sweet filling is one I've made for years. People say it is excellent," notes Jeannette Jeremias of Kitchener, Ontario. "I'm the first generation of my Hungarian family to be born in Canada."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 15

6 large eggs, separated
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
5 tablespoons water
1/2 cup ground walnuts
FILLING:
1-1/4 cups whole milk
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1/2 cup butter, softened
1/2 cup shortening
1 cup confectioners' sugar
1 teaspoon vanilla extract
White and dark chocolate curls, optional

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two 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 pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.

Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 190mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT CREAM TORTE



Coconut Cream Torte image

"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

1 package butter recipe golden cake mix (regular size)
2 cups sour cream
3-1/2 cups sweetened shredded coconut (about 10 ounces)
1 cup chopped pecans, toasted
1/2 cup sugar

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 :

WALNUT BLITZ TORTE



Walnut Blitz Torte image

This pretty torte is very popular at family gatherings. Everyone always asks for the recipe.-Suzan Stacey, Parsonsfield, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 18

2 tablespoons sugar
4-1/2 teaspoons cornstarch
1 egg yolk
1 cup milk
1 teaspoon vanilla extract
CAKE BATTER:
1/2 cup butter, softened
1/2 cup sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons milk
MERINGUE:
5 egg whites
1 cup sugar
2 cups chopped walnuts, divided

Steps:

  • In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate., Meanwhile, in a large bowl, cream the butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk and mix well. Spread into two greased and floured 9-in. round baking pans; set aside., In a small bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in 1 cup nuts. Spread meringue evenly over batter. Sprinkle with remaining nuts. , Bake at 325° for 35-40 minutes or until meringue is browned and crisp. Cool on wire racks for 10 minutes (meringue will crack)., Carefully run a knife around edge of pans to loosen. Remove to wire racks; cool with meringue side up. To assemble, place one cake with meringue side up on a serving plate; carefully spread with custard. Top with remaining cake. Refrigerate until serving.

Nutrition Facts :

MACADAMIA COCONUT TART



Macadamia Coconut Tart image

Categories     Egg     Dessert     Bake     Thanksgiving     Kid-Friendly     Coconut     Macadamia Nut     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 10

pastry dough for a single-crust pie
3 large eggs
1 1/4 cups packed light brown sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly
1 1/2 cups dry-roasted macadamia nuts (7 ounces), toasted and coarsely chopped
1 cup sweetened flaked coconut (2 3/4 ounces)
Special Equipment
a 10-inch fluted tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Steps:

  • Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 10 to 15 minutes more. Leave oven on.
  • Whisk together eggs, brown sugar, vanilla, and salt until combined, then whisk in melted butter, nuts, and coconut. Pour filling into tart shell and bake until set in center, 25 to 30 minutes. Cool in pan on a rack 30 minutes, then remove side of pan and cool tart to room temperature, 1 1/2 to 2 hours more.

CHOCOLATE-WALNUT TORTE



Chocolate-Walnut Torte image

Layer upon layer of rich dark cocoa cake filled with light and fluffy whipped cream, this chocolate-walnut torte is a chocolate lover's dream!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h20m

Yield 16

Number Of Ingredients 20

1 1/2 cups chopped walnuts
1 1/2 cups crushed vanilla wafer cookies (38 cookies)
1 cup packed brown sugar
1 cup butter or margarine, melted
2 1/4 cups Gold Medal™ all-purpose flour
1 2/3 cups granulated sugar
2/3 cup unsweetened baking cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup shortening
1 1/4 cups water
1 teaspoon vanilla
2 eggs
1 1/2 cups whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla
5 to 6 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape or rose leaves) or pliable plastic leaves
1/4 cup semisweet chocolate chips or 1 oz semisweet baking chocolate
1/2 teaspoon shortening

Steps:

  • Heat over to 350°F. Place cooking parchment paper or waxed paper in bottoms of two 9-inch round cake pans. In medium bowl, mix walnuts, crushed cookies, brown sugar and butter until crumbly. Spread about 3/4 cup mixture in each pan; reserve remaining mixture.
  • In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour about 1 1/4 cups batter over topping in each pan; refrigerate remaining batter.
  • Bake about 20 minutes or until tops spring back when touched lightly. Immediately remove from pans to cooling rack; peel off paper. Repeat with remaining topping mixture and batter. Cool completely.
  • In chilled large bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff. Place 1 cake layer, walnut side up, on serving plate; spread with about 3/4 cup of the filling. Repeat with remaining layers and filling.
  • Or place whipped cream for top layer in decorating bag fitted with star tip number 6. Pipe rosettes in center of cake; garnish with chocolate leaves. To make chocolate leaves, wash and dry leaves. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Using small brush, brush chocolate about 1/8 inch thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Cover and refrigerate torte about 4 hours or until chilled. Store in refrigerator.

Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 50 mg, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg

OLD-FASHIONED COCONUT CAKE



Old-Fashioned Coconut Cake image

Great coconut cake with an old-fashioned taste.

Provided by VictoriaSe49896

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h

Yield 12

Number Of Ingredients 14

1 ½ cups white sugar
2 eggs
4 egg yolks
1 cup milk
½ cup butter
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 ¾ cups white sugar
½ cup water
4 egg whites, room temperature
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 cups sweetened flaked coconut, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  • Mix sugar, eggs, and egg yolks together in a mixing bowl using an electric mixer until light and fluffy, about 5 minutes.
  • Heat milk and butter in saucepan over low heat until butter melts, 2 to 3 minutes. Remove from heat and let cool slightly.
  • Combine flour and baking powder in a bowl. Pour into egg mixture. Add vanilla extract and milk mixture; beat well using an electric mixer. Divide batter evenly among the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 18 minutes. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
  • Meanwhile, thoroughly clean mixing bowl and beaters. Beat egg whites and cream of tartar with an electric mixer until foamy.
  • Bring sugar and water to a boil in a saucepan. Boil until a candy thermometer reads 242 degrees F (116 degrees C), 3 to 4 minutes.
  • Beat egg whites on high speed. Carefully pour in hot sugar mixture in the side of the bowl, avoiding the beaters; continue to beat on high until stiff peaks form, 6 to 8 minutes. Stir in vanilla extract.
  • Place 1 cooled cake layer on a serving platter and frost the top. Repeat with second and third layers of cake. Complete frosting the sides, top, and throughout. Sprinkle coconut on top and smooth onto sides of cake using your hands.

Nutrition Facts : Calories 475 calories, Carbohydrate 82.2 g, Cholesterol 117.5 mg, Fat 14 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 9.2 g, Sodium 252.2 mg, Sugar 59.9 g

Tips:

  • Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you avoid any scrambling or forgetting something important.
  • Use fresh ingredients: The fresher the ingredients, the better your torte will taste. If possible, use organic or locally sourced ingredients.
  • Don't overmix the batter: Overmixing the batter can make the torte tough. Mix just until the ingredients are combined.
  • Bake the torte in a preheated oven: This will help ensure that the torte bakes evenly.
  • Let the torte cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

The coconut-filled nut torte is a delicious and impressive dessert that is perfect for any occasion. With its rich chocolate flavor, creamy coconut filling, and flaky crust, this torte is sure to be a hit. Follow these tips to make sure your torte turns out perfect.

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