Made with chopped cashews and graham cracker crumbs, full with a dense mouthfeel paying homage to carrot cake, this torte is spectacularly distinctive and one in all my very favorites, particularly for celebrating Easter and welcoming in spring.

The humorous factor is I by no means knew precisely what made this dessert a torte — not after I tried it for the primary time and never even as soon as I started making it just about commonly over 15 years in the past after having it at a gathering with my husband’s household in Monteagle, Tenn.

Judging by their responses when tasting it, I do not suppose a variety of the individuals to whom I’ve served it through the years have identified precisely what made it a torte, both. “What’s it referred to as once more?”

However one factor is for positive: Folks find it irresistible.

Previous to falling in love with this torte, my solely expertise with tortes was in eating places. Not solely did I not know what a torte was precisely, however I additionally wasn’t positive if it was pronounced “tor-tah” or “tort” based mostly on the spelling. I simply skipped it.

Permit me to humbly inform you all that I now know precisely what makes a torte a torte: It is a sort of cake made with out flour, although it isn’t essentially gluten-free. Usually dense and multilayered, it is made with crumbs or floor nuts together with cream, jam or fruit. It is of European origin, denser than a cake and oftentimes made in a springform pan. All through America, it is sometimes pronounced as “tort” and elsewhere as “tor-tah.”

Regardless of being requested quite a few instances a 12 months, not one particular person in my household has ever referred to this dessert by its precise title. My husband asks when I will make “that factor that tastes like a carrot cake — solely not as candy — that I like a lot.” My good pal, who now makes this yearly as a part of her household’s Easter lunch, usually tells me she’s making “that funky coconut pie factor of yours.”

I really feel like I am portray all of us — my instant household, my buddies and me — as ignorant rubes, however I do not suppose any of us are. None of us grew up with tortes; they weren’t in any of our mothers’ repertoires. Plus, the phrase torte simply does not roll off our tongues. It appears like one thing that might be laborious to make and probably style too fancy for the youngsters on the desk.

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Nonetheless, this coconut torte is unpretentious and easy. The flavour is unmistakably coconut (therefore the title), however the different components harmonize handsomely.

The bottom is fabricated from egg whites overwhelmed to stiff peaks to which chopped cashews, graham cracker crumbs and coconut are added. It is baked low and gradual, given time to chill, then topped with contemporary whipped cream sweetened with coconut and lemon zest. It is also dizzyingly scrumptious.

I do know you are going to love this coconut torte. 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 granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon grated lemon zest



  1. Preheat the oven to 325 levels Fahrenheit.

  2. Mix and put aside the graham cracker crumbs, 1/2 cup coconut and cashews.

  3. With a pinch of salt, whip the egg whites to stiff peaks, steadily add the granulated sugar and beat once more to stiff peaks.

  4. Add the vanilla, then fold within the graham cracker combination.

  5. Pour right into a 9-inch baking pan or use a springform pan, and bake 45 to 50 minutes till flippantly golden.

  6. Cool utterly.

  7. Whip the cream, including the powdered sugar, lemon zest and remaining coconut. Unfold over the torte.

  8. Reduce into pie slices to serve.

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By Samy