Although coconut isn't indigenous to the United States, coconuts have grown here as early as the 16th century. Coconut adds a natural sweetness to many treats and desserts. The torte is of German origin and can be either a multi-layered cake filled with buttercream, or dense single-layer cakes. This coconut torte is the latter, a single-layer coconut and vanilla preparation. Tortes are typically distinguished from other types of cakes by not using flour, although the use of crumb crusts means that the recipe is generally not gluten free. In the United States, National Coconut Torte Day is celebrated on March 13.
Recipe Servings: 8
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat the oven to 350°F. In a medium mixing bowl, add graham cracker crumbs, pecans, and coconut, and mix thoroughly to combine. Set aside.
- In a large mixing bowl, combine egg whites, vanilla, and salt. Beat until soft peaks form.
- Add sugar, working 1 tablespoon at a time, and beating until the sugar is dissolved and stiff peaks form.
- Fold in the graham cracker mixture, stirring to combine.
- Grease a 9-inch pie pan using nonstick cooking spray.
- Spread the batter evenly into the pie pan and bake for 30 minutes, until the top collapses and develops into a crust.
- Cool completely before slicing and serving topped with ice cream, if using.
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