So this was really good. Addictive, interesting (and I mean that in a good way!) and unlike anything I have made before (I guess that is synonymous with interesting…) Rob and I kept taking turns coming back to nibble at it all weekend long. He mumbling “this is good!” And me mumbling “I don’t even like coconut I must stop!” That’s pretty much all I remember to be honest as it was about a month ago. I don’t remember if guests liked it and I know the kids wouldn’t even try it. Silly of them.
I think I will likely get to each and every dessert from Alice Medrich’s Sinfully Easy Delicious Desserts and likely write about each one (which I probably could get sued for). But if I can recommend one new book for you, this would be it. She is so creative, exact, and super informative. I read the baker’s notes on every one of her books and I always learn something new. That’s my plug (and I don’t get anything if you buy it btw!)
coconut pecan torte (Sinfully Easy Delicious Desserts by Alice Medrich):
1 2/3 pecan halves ((6 oz)
1 1/2 cups unsweetened shredded dried coconut (4.5 oz)
3/4 cup plus 2 tablespoons sugar (6.125 ounces)
8 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 teaspoon salt
Pre heat oven to 325 and place rack in the lower third of the oven. Grease the bottom and sides of a 9 inch springform pan.
Place the pecans on a foil lined baking sheet and bake for 7-10 m – until fragrant and start to look toasted. Place the nuts on a plate to let cool.
Turn oven temp up to 350. Pulse the coconut and pecans in a food processor with just 1/4 cup of the sugar. Pulse until it is the consistency of crumbs.
With the whisk attachment of the mixer, beat the egg whites, vanilla, salt and cream of tarter – on medium high speed until the whites hold a soft shape. Gradually add the rest of the sugar and continue to whip until the egg whites are glossy and stiff, but not dry.
Pour half of the coconut mixture into the whites and fold in with a large spatula – then add the rest of the coconut mixture and fold until just incorporated.
Pour into prepped pan and spread evenly. Bake for about 25-30 m until the torte is puffed and golden and the edges are starting to shrink from the sides of the pan.
Set to cool. To unfold, run a knife around the pan – remove cake and transfer to a platter.
This keeps really well under a cake dome for 3-4 days.
Serve with lightly fresh whipped cream.