COCONUT - FILLED NUT TORTE

Coconut - Filled Nut Torte image

Provided by Cassie *

Categories Cakes

Time 1h5m

Number Of Ingredients 26

CAKE
2/3 c shortening
1 2/3 c sugar
5 egg whites
2 1/4 tsp baking powder
1 tsp almond extract
2 1/4 c all purpose flour
1 tsp salt
1 1/4 c milk
1/2 c finely chopped almonds
1/2 c finely chopped hazel nuts
FILLING
1 can(s) ( 5 ounces ) evaporated milk
3/4 c sugar
6 Tbsp butter, cubed
3 egg yolks, lightly beaten
1 tsp vanilla extract
1 1/2 c flaked coconut
1/2 c each, chopped hazel nuts, chopped pecans, chopped walnuts
FROSTING
3/4 c butter, softened
2 pkg ( 3 ounces each ) cream cheese, softened
1 tsp vanilla extract
3 c confectioners' sugar
2 Tbsp milk
pecan halves, optional, for garnish

Steps:

1. In a large mixing bowl; cream shortening and sugar until light and fluffy. Add egg whites and extract' mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in nuts.
2. Pour into 3 greased and floured 9 in. cake pans. Bake at 350 for 20 - 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
3. In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10 - 12 minutes or until mixture is thickened and reaches 160. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature.
4. In a small mixing bowl, beat butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar. Beat in milk until light and fluffy. Spread filling between cake layers. Frost top and sides of cake. Garnish with pecans if desired. Store in refrigerator.