Coconut Pecan Torte Recipes

COCONUT SUPREME TORTE

Steps:

• In a large bowl, combine the cake mix, water, eggs, pudding mix and oil. Beat on medium speed for 4 minutes, scraping sides of bowl occasionally. Stir in coconut and walnuts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-27 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., For frosting, in a large bowl, beat cream cheese, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Stir in 1-1/2 cups coconut. , Place bottom cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining layer and frosting; sprinkle with remaining coconut. Store in the refrigerator.

VANILLA-PECAN COCONUT TORTE

Steps:

• 1. Make vanilla cake mix according to directions. Instead of using whole eggs, I like to lighten it up by using 3 egg whites. I pour batter into 2 (two )greased and floured fluted-edge cake pans and bake as directed. Allow to cool. While oven is on, but after you have removed cake, take a baking sheet and spray with vegetable oil and spread 1 Cup of the coconut on it. It will stick together so make sure you spread it out. Put into oven and just as it starts to turn brown on the edges, pull it out and let cool. On another sheet, spray and spread out 3/4 C Pecans and bake for about 10 minutes, just to release flavor. Remove and cool.
• 2. While cake is baking I make a buttercream frosting. Use a large bowl for this. Put into bowl crisco and butter. Add 1/2 bag powdered sugar. Add vanilla. Mix and add a tad of milk to bring frosting together. Mix thoroughly. If you think you will need more icing, add more powdered sugar and add milk again as needed. Refrigerate mixture.
• 3. Remove frosting mixture from fridge 1/2 hr before you are ready to frost cake, and let stand at room temperature. In the mean time, take your baked coconut and mix in a bowl with another 1/4 C coconut that has not been baked, stir together well. In another bowl, take your baked pecans and add another 1/4 C pecans to it and mix together. Turn out your cakes.
• 4. Now we are ready to assemble the cake and decorate. Take a cake pedestal and put about a Tablespoon of frosting in the middle to hold down your cake, then put down your first layer of cake. Add some frosting to the top of it and spread.Do not frost the sides. Add half the mixture of pecans on the top, then add 1/2 the mixture of coconut on top of that. Put your second layer on top of the first one. Do not push down on it. Add frosting to the second layer and spread out. Repeat with pecans and coconut. If you have a few pecans left, stick them around the middle layers where frosting oozes out. Right before serving you can take some Hershey's Syrup and drizzle over top of cake in a back and forth motion. The picture does not show this, because I do it right before serving. Add a dab of whipped cream and enjoy!

COCONUT PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
• Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
• Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.

PECAN TORTE

Steps:

• Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
• Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
• Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.

PECAN TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
• Beat egg whites in mixing bowl until medium-stiff peaks form; set aside. Sift together flour and cocoa powder; whisk in ground pecans and set aside.
• In a separate bowl, beat egg yolks; mix in 2/3 cup sugar, vanilla, and 1/2 teaspoon instant coffee granules and beat well. Fold yolk mixture into egg whites. Gently fold in flour, cocoa, and pecan mixture. Spread batter into prepared pans.
• Bake in preheated oven until cake springs back when lightly touched with a finger and a tester inserted in the center comes out clean, about 25 minutes. Let cakes cool slightly, then remove from pans to cool completely on wire racks.
• To Make Mocha Cream: Dissolve 1 tablespoon coffee granules in boiling water. Cool. Beat whipping cream and 2 tablespoons of sugar together in a cold mixing bowl until stiff. Mix in cooled coffee.
• Fill and frost cake with Mocha Cream and garnish with pecan halves. Keep refrigerated until ready to serve.

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.

COCONUT-PECAN TART

Steps:

• For the Crust: Spray a 9-by-1-inch round tart pan with a removable bottom with cooking spray (or brush with oil). In a bowl, combine coconut, flour, and kosher salt. Stir in butter and syrup until mixture has the texture of wet sand and no dry flour remains (it should be crumbly but hold together when pinched between your fingers).
• Sprinkle evenly over bottom of prepared pan, with slightly more of mixture at edges, then press evenly into bottom and up sides of pan (since crust is thin, it's important to distribute evenly before packing down). Refrigerate until ready to use or, covered, up to 1 day.
• For the Filling: Preheat oven to 350°F. In a small saucepan, combine butter, brown sugar, cream, and kosher salt. Bring to a boil over medium-high heat; cook until thickened slightly, about 2 minutes. Let cool 10 minutes. Transfer tart pan to a rimmed baking sheet. Pour cooled butterscotch into crust, smoothing to edges with an offset spatula. Sprinkle chocolate and pecans into crust. In a bowl, whisk together condensed milk, eggs, and vanilla. Pour over chocolate-pecan mixture.
• Bake until crust is golden brown and filling is bubbly in places, 30 to 35 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove sides from pan and let cool completely (if crust is sticking anywhere along sides of pan, loosen by running a paring knife up and down in sticky spots before removing). To serve, sprinkle with flaky salt and cut into fingers.