Coconut Cream Torte Recipes

CHOCOLATE & COCONUT CREAM TORTE

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.,

COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• In the bowl of a stand mixer, beat the egg whites only using the whisk attachment on medium-high speed until the eggs are frothed and hold stiff peaks.
• Transfer the eggs to a separate bowl.
• In the same stand mixer bowl using the beater blade attachment, cream the butter and sugar.
• Add the egg yolks and continue to beat.
• In a medium bowl, whisk together the cake flour, salt and baking powder.
• Add the dry ingredients alternately with the milk and vanilla extract, beating thoroughly after each addition. Scrape the sides of the bowl as needed.
• Gently fold in the coconut and stiffly beaten egg whites until the egg whites are completely incorporated.
• Grease and flour two 9" round cake pans.
• Divide the batter equally between the two cake pans.
• Bake at 350 degrees for 30 minutes or until the center of the cake bounces back when you touch it.
• Cool for 10 minutes then turn the cakes out onto a wire rack to cool completely.
• In the bowl of a stand mixer, beat the butter for 1-2 minutes until it is almost white in appearance.
• Add in the coconut extract and mix again.
• Add the powdered sugar, 1 cup at a time, alternating with the heavy cream and mixing well as you go. Add in enough heavy cream to get a good spreading or piping consistency.
• Mix in the shredded coconut just until combined.
• Place one cake layer on a cake plate. Frost the top.
• Place the second cake layer on top of the frosted cake.
• Cover the sides and top of the cake with the coconut buttercream.
• Decorate with additional coconut if desired. Be sure to do this before the frosting sets.
• Store at room temperature until serving. Store leftovers in a airtight container in the refrigerator.

COCONUT CREAM TART

Steps:

• Make crust: Preheat oven to 350 degrees. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom. With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.
• Prick crust all over with a fork. Bake, until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely. Leave oven on.
• Make filling: Spread 3/4 cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.
• In a medium saucepan, heat 2 cups of the milk and remaining 3/4 cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.
• In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan.
• Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.
• In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.
• To assemble the tart. Sprinkle 1/4 cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another 1/4 cup coconut on filling; top with whipped cream, and garnish with remaining 1/4 cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.

COCONUT CREAM TORTE

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.