March 13th is National Coconut Torte Day.
A coconut torte has layers of rich, dense cake with a creamy filling, all flavored with coconut and topped with shredded coconut.
Torte vs. Tart vs. Cake
A torte is not a tart. A tart is similar to a pie with a crust.
A torte is not a cake. Cakes are made with sugar, eggs, butter, and flour. However, a torte uses little to no flour. They often use finely ground nuts or breadcrumbs. As a result, tortes are denser. They also do not rise very much, so they are often layered to give them height.
Chocolate Coconut Torte
from “A Taste in Time” by Beverley Sutherland-Smith
4 egg whites
1 cup castor sugar (superfine sugar)
1 cup dessicated coconut*
3 tablespoons unsweetened cocoa powder, sifted
1/2 teaspoon almond extract or vanilla extract
*Dessicated coconut is drier and shorter than shredded coconut. You could use coconut meal or if you can’t find it, use almond meal and substitute coconut extract for the almond extract.
Preheat oven to 180C (356F). Grease a shallow pie pan.
Beat egg whites to stiff peaks.
Add sugar and continue beating.
Fold in remaining ingredients, then pour into pan.
Bake 20 minutes or until the top has set and is crisp on the edges.
The torte will firm as it cools.