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

  1. Parbake crust in a springform pan lined with parchment paper.
  2. Whisk coconut cream and egg yolk till homogenous. Add all remaining ingredients except coconut, and whisk till homogenous. Stir in coconut till well distributed.
  3. 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.