CHERRY-COCONUT CHOCOLATE TORTE
This torte reminds me of two favorite treats: chocolate covered cherries and old-fashioned Cherry Mash candy bars. -Dian Hicks Carlson, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar, eggs and vanilla until blended. Beat in melted butter. In a small bowl, whisk flour, cocoa, salt and baking powder; gradually add to batter and mix well., Spread into a greased 9-in. springform pan. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Drain cherries, reserving 1/2 cup juice. Arrange cherries evenly around top edge of brownie; place remaining cherries over top. In a large bowl, beat confectioners' sugar, butter and reserved cherry juice until creamy. Spread evenly over cherries., In a large bowl, combine coconut and milk. Sprinkle over cherry layer, carefully smoothing down near edges and pressing gently to form an even layer., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Pour over coconut layer. Refrigerate until set. Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with walnuts.
Nutrition Facts :
CHOCOLATE-COCONUT TORTE
Leave the sides of this crowd-pleasing Chocolate-Coconut Torte unfrosted so they can admire the layers of lusciousness beneath the whipped topping.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield Makes 16 servings.
Number Of Ingredients 5
Steps:
- Cut each cake layer horizontally in half.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Stir in 1 cup of the coconut.
- Place 1 of the bottom cake layers on serving plate; cover with 1/3 of the pudding mixture. Repeat cake and pudding layers 2 times; top with remaining cake layer. Stir remaining coconut into whipped topping; spread over top of cake. Refrigerate at least 1 hour or until ready to serve. Store leftover cake in refrigerator.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE DATE ENERGY BALLS
Eating just one of these healthy chocolate date energy balls satisfies my sweet tooth without added refined sugar. My recipe is a spinoff of an energy ball my daughter made for me when I was testing for my taekwondo black belt. -Barbara Estabrook, Appleton, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Place dates, chocolate and cherries in a food processor; process until finely chopped about 1 minute. Add nuts, coconut and sunflower kernels; process until blended. Add oil and vanilla; process until mixture comes together. Roll into 12 balls. Refrigerate, covered, at least 30 minutes before serving. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 125 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
COCONUT CREAM TORTE
"This three-layer cake is rich and yummy," says Carol Barton from Bowling Green, Kentucky. Sour cream is the secret ingredient in the creamy frosting that's chock-full of coconut and pecans. "If you fix this dessert a day ahead, it tastes even better," she adds. "Just cover and refrigerate it."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 5
Steps:
- Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely., In a large bowl, combine the sour cream, coconut, pecans and sugar. , Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator.
Nutrition Facts :
EASY CHOCOLATE TART
Perfect for a dinner party, this vegan tart has a crunchy digestive base and creamy chocolate filling made with coconut milk
Provided by Yvonne Cobb
Categories Dessert
Time 35m
Yield Serves 12-14
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Crush the biscuits to crumbs in a bowl using the end of a rolling pin or by pulsing in a food processor. Mix in the cocoa powder, flour, syrup and enough vegan margarine or butter to create a dough. Butter a 23cm loose bottom tart tin and press the mixture into the tin.
- Bake in the oven for 10-12 mins, then leave to cool in the tin.
- Meanwhile, make the filling. Open the cans of coconut milk which will have separated with the water at the top and the thick coconut at the bottom. Discard the water (or use it to make a smoothie) and tip the thick coconut into a bowl.
- Break the dark chocolate into pieces and melt in the microwave on high in 10-second bursts, stirring in between, or in a heatproof bowl set over a pan of simmering water until smooth. Add the coconut along with the golden syrup and whisk together, beating hard until there are no lumps of coconut left.
- Pour the filling over the base of the tart and put in the fridge to set for 3-4 hrs, or overnight.
- Spray the tart with edible silver or gold glitter spray, if you like, and serve with raspberries. Will keep in the fridge for three days - it actually tastes even better one or two days after baking.
Nutrition Facts : Calories 381 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
BLUE VELVET COCONUT TORTE
This elegant and luscious Blue Velvet Coconut Torte is a welcome addition to any holiday buffet. Made with Betty Crocker™ Super Moist™ white cake mix, coconut and white chocolate.
Provided by Heather Baird
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat cake mix, water, oil, buttermilk and egg whites with electric mixer on medium speed. Beat in melted white chocolate. Add about 20 drops blue food color to batter; mix well. Scrape down bowl; mix again until no white streaks remain. Pour batter into pans. Bake as directed on cake mix box for 2 (9-inch) rounds. Cool cakes completely before frosting.
- Level each cake using large serrated knife or cake leveler. Cut each cake in half horizontally so there are four cake layers total. Reserve 1/2 cup frosting for later use; use remaining frosting to fill and frost entire cake.
- Press coconut onto top and sides of cake. Transfer reserved 1/2 cup frosting to decorating bag fitted with large star tip. Pipe rosettes around top edge of cake. Top each rosette with silver button. Press candy snowflakes standing upright into top of cake. Store cake loosely covered.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE COCONUT TARTS
TO DIE FOR!! Nice and quick for that morning tea with the girls!! * Hint: Use wet fingertips when pressing coconut mixture into patty pan. * Shortcut: To make chocolate filling, place cream and chocolate into a heatproof microwave-safe bowl. Heat, uncovered, for 1 to 11/2 minutes on HIGH (100%) power, stirring every 30 seconds, or until melted and smooth. Time does not include cooling time in fridge.
Provided by An_Net
Categories Tarts
Time 1h
Yield 18 tartlets
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Lightly grease an 18 x 2-tablespoon (40ml) capacity patty pan.
- Make base:.
- Place all ingredients into a bowl. Mix until well combined. Press a tablespoonful of mixture into base and sides of each patty hole to form small cases (see hint). Bake for 8 to 10 minutes, or until light golden. Loosen tarts while hot. Set aside to cool in pan.
- Make filling:
- Place cream and chocolate into a small saucepan over low heat (see shortcut). Cook, stirring constantly, for 4 minutes, or until melted and smooth. Transfer to a bowl.
- Stir egg yolks into chocolate mixture. Spoon mixture into coconut cases so each is three-quarters full. Refrigerate for 1 hour, or until chilled.
- Preheat oven to 220°C Beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, beating until thick and glossy. Top each pie with meringue. Bake for 8 to 10 minutes, or until firm to the touch. Set aside to cool before serving.
Nutrition Facts : Calories 167.4, Fat 11.8, SaturatedFat 7.5, Cholesterol 41.3, Sodium 30.1, Carbohydrate 17.6, Fiber 2.7, Sugar 11.7, Protein 3.4
COCONUT-FILLED NUT TORTE
This beautiful torte is loaded with five different kinds of nuts, a coconut filling and plenty of cream cheese frosting. "I loved dreaming up this cake, because my family enjoys desserts and nuts," shares Callie Moore, from Preston, Connecticut.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-14 servings.
Number Of Ingredients 25
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg whites and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in almonds and hazelnuts., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10-12 minutes until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature., In a large bowl, beat the 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 the refrigerator.
Nutrition Facts : Calories 692 calories, Fat 37g fat (18g saturated fat), Cholesterol 98mg cholesterol, Sodium 469mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 2g fiber), Protein 7g protein.
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25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published May 2, 2022Category Desserts, Recipe Roundup
- Hungarian Dobos Torte. Are you feeling a little Hungary? If so, this Hungarian Dobos Torte is sure to hit the spot. It’s dense, filling, and deliciously sweet.
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- Sacher Torte. This Austrian classic is a hit at any party. And I bet your friends and family will think you’ve turned into a French pâstissier. Sacher torte is made with layers of chocolate cake and boozy apricot jam.
CHOCOLATE COCONUT TORTE CAKE - IN FINE TASTE
From infinetaste.com
4.7/5 (11)Total Time 1 hr 5 minsCategory Cake, Cupcakes, & FrostingsCalories 633 per serving
- 1. Preheat oven to 350 degrees Fahrenheit. Take 3 8-inch round pans, line the bottoms with parchment paper and spray with cooking spray. Set them aside for later.
- 2. In a small pot over medium-low heat, add your water and butter. Once the two are melted and mixed together, remove from heat and whisk in your cocoa powder and chopped chocolate. Then add in your brown sugar, vanilla, and salt.
- 3. In a large bowl, beat together your eggs and yolks. Slowly add it into your chocolate mixture a little at a time, mixing in between.
- 4.Sift your baking soda and flour (make sure you have measured your flour properly--too much flour will ruin the recipe) and slowly add it in to your batter. Mix only until the flour is combined. Do not over mix.
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