Recipes » Coconut torte
An insanely rich and ridiculously sweet coconut torte. The amount of fat in this made my arteries clog just thinking about it, but it’s definitely a crowd-pleaser if you know your audience has a palate for coconut.
Author: Seth Price
Category: Dessert
Date published: 2 January 2024
Prep time: 1 hour
Cook time:
Yield: About 12 servings
Nutrition Info
All values are approximate and calculated from package labelling of ingredients. Serving size: One-twelfth torte
Calories 410
Total Fat 24g
Saturated Fat 19g
Cholesterol 90mg
Sodium 200mg
Potassium 180mg
Total Carbohydrates 40g
Dietary Fiber 4g
Sugar 27g
Protein 3g
Ingredients
- 1 pie crust, premade or homemade
- 370g sweetened shredded coconut
- 100g egg yolk (≈6 large)
- 200g (1c) unsweetened real coconut cream
- 100g unsalted butter, melted then cooled
- 1T vanilla extract
- 2T white vinegar
- ¼t salt
- Pinch freshly grated cinnamon
- Smidgen freshly grated cardamom
- 200g cane sugar
- 20g cornstarch
- 10g malted milk powder
- ½t coconut extract
Directions
- Parbake crust in a springform pan lined with parchment paper.
- Whisk coconut cream and egg yolk till homogenous. Add all remaining ingredients except coconut, and whisk till homogenous. Stir in coconut till well distributed.
- Pour filling into crust in pan. Bake uncovered for about 45m, or until only slightly jiggly in center. Cool slowly. Serve room-temperature or chilled.