This month’s recipe celebrates National Coconut Torte Day (March 13). Other interesting celebratory days this month are Cheese Doodle Day (March 5), Napping Day (March 10), What if Cats and Dogs Had Opposable Thumbs Day (March 3), Let’s Laugh Day (March 19).
The word torte is a German word for cake. It is a type of cake that uses ground nuts as the main ingredient instead of flour. It consists of multiple layers filled with whipped cream, buttercream or jam. The only “nut” in this recipe is in the word, coconut so for those with nut allergies, this torte is a safe one. In fact, the coconut is classified as a drupe (having a hard shell with a nut inside).
The botanical name for the coconut is Cocos Nucifera. Cocos means “money-faced” or “eerie-faced” and nucifera is Latin for nut-bearing. The origin of the coconut is in dispute with some claiming it evolved in Asia, South America or the Pacific Islands, which is understandable since coconuts can float and put down roots when washed ashore. In fact, some coconuts floated all the way to Scandinavia.
The coconut has been referred to as “The Tree of Life” since all parts of the tree and its fruit can be used to sustain life. Nutritionally, eating coconut promotes blood sugar control, has powerful antioxidants and antibacterial properties.
Ever wonder why there are three holes on a coconut? Those holes are germination pores: one is functional and two are plugged.
Cake Ingredients
2 sticks (8 oz) unsalted butter, at room temperature
1/2 cup sweetened shredded coconut, plus more for sprinkling
1 3/4 cups granulated sugar
4 large eggs, room temperature
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sweetened coconut cream
1/2 cup unsweetened coconut milk
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon pure coconut extract
Filling Ingredients
3/4 cup unsweetened coconut milk
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 (7-ounce) pkg sweetened shredded coconut
1 teaspoon vanilla extract
Frosting
4 cups powdered sugar
1 tsp. Vanilla extract
1 tsp. Coconut extract
½ cup softened butter
8 oz softened cream cheese
1 cup shredded coconut (optional)
Directions
- Preheat the oven to 350°F. Butter and lightly flour three 8-by-2-inch round cake pans, then line the bottoms with parchment paper.
- Beat the butter in the bowl of a stand mixer until smooth. Add the coconut then add the sugar gradually and beat until fluffy, 3 to 5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl. In another bowl, whisk together the coconut milk, coconut cream, and extracts.
- Spoon the flour mixture into the creamed butter in four additions, alternating with the coconut milk mixture, beating well after each addition. Divide the batter among the cake pans.
- Bake for 30 to 35 minutes or until a cake tester inserted in the center of a cake comes out clean.
TIP: Resist overbaking the cake. It will be unpleasantly dry. Let the cakes cool in the pans for 15 minutes. Remove from the pans and cool completely on a wire rack.
Directions-Coconut Filling
- Whisk the coconut milk, sugar, and flour in a medium saucepan until smooth.
- Cook, stirring constantly, over medium-high heat until thickened and bubbly, about five minutes. Remove from the heat, then stir in the coconut flakes and vanilla extract. Cool to room temperature.
- Spread half of the cooled filling between the first two layers of cake, then the other half between the second and third layers.
Frosting
Make the frosting by beating together the sugar, vanilla, coconut extract, butter and cream cheese. Spread on cooled cake. If desired, press shredded coconut on the top and sides of the cake.