Made with chopped cashews and graham cracker crumbs, full with a dense mouthfeel harking back to carrot cake, this cake is spectacularly distinctive and considered one of my favorites, particularly for celebrating Easter and welcoming in spring.
The humorous factor is, I by no means knew precisely what made this dessert a pie – not after I first tried it and never even after I began making it fairly usually over 15 years in the past after consuming it at a gathering with the my husband’s household in Monteagle, Tenn.
Judging by their reactions upon tasting it, I do not assume most of the folks I’ve served it to through the years additionally knew precisely what made it a torte. “What’s it referred to as once more?”
However one factor is definite: folks adore it.
Earlier than falling in love with this torte, my solely expertise with tortes was in eating places. Not solely was I unsure what a torte was precisely, however I wasn’t positive if it was pronounced “tor-tah” or “tort” based mostly on the spelling. I simply skipped it.
Enable me to humbly let you know that I now know precisely what makes a torte a torte: it’s a kind of cake made with out flour, though it isn’t essentially gluten-free. Usually dense and multi-layered, it’s made with crumbs or floor nuts together with cream, jam or fruit. It’s of European origin, denser than a cake and sometimes made in a springform pan. Throughout America, it’s usually pronounced “tort” and elsewhere “tor-tah.”
Regardless of being requested a number of instances a 12 months, no particular person in my household has ever referred to this dessert by its precise title. My husband asks when I’ll make “that factor that tastes like carrot cake — simply not so candy — that I like a lot.” My good buddy, who now makes this yearly as a part of her household’s Easter lunch, usually tells me she makes “that loopy coconut cake of yours.”
I really feel like I am portray all of us — my rapid household, my mates, and I — as ignorant rubes, however I do not assume any of us are. None of us grew up with tortes; they weren’t in our moms’ repertoire. Furthermore, the phrase torte simply would not roll off our tongues. It feels like one thing tough to make and should style too fancy for the youngsters on the desk.
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Nevertheless, this coconut cake is unpretentious and easy. The style is unmistakably coconut (therefore the title), however the different components harmonize properly.
The bottom is constituted of egg whites overwhelmed to stiff peaks with chopped cashews, graham cracker crumbs and coconut added. It’s baked low and sluggish, given time to chill, then topped with contemporary whipped cream sweetened with coconut and lemon zest. It is also dazzlingly scrumptious.
I do know you’re going to love this coconut cake. Everybody does!
- 1 cup graham cracker crumbs
- 3/4 cup “snowflake” coconut (sweetened or unsweetened each work), divided
- 1/2 cup chopped dry-roasted, salted cashews
- Pinch of salt
- 4 egg whites
- 1 cup of granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
- 1 tablespoon of powdered sugar
- 1 teaspoon grated lemon zest
Preheat the oven to 325 levels Fahrenheit.
Mix and put aside graham cracker crumbs, 1/2 cup coconut, and cashews.
Beat the egg whites with a pinch of salt to stiff peaks, steadily add the granulated sugar and beat once more to stiff peaks.
Add the vanilla and fold within the graham cracker combination.
Pour right into a 9-inch baking pan or use a springform pan and bake for 45 to 50 minutes till calmly golden brown.
Whip the cream and add the icing sugar, lemon zest and remaining coconut. Divide over the cake.
Lower into pie wedges to serve.
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