Is it a Torte or a Cake?
To answer the age old question….Is it a Torte or a Cake? Who cares!!!!!! It’s dessert and it’s delicious and that’s all that really matters. But, for those of you who may want to distinguish…..tortes ARE pretty much cakes that are generally made with less flour than a traditional cake and many have ground nuts to replace some of that flour. We’ll save the great Torte vs. Cake debate for another time, and just get to the good stuff.
Today, March 13 is National Coconut Torte Day….who knew? So in preparation for the big celebration I wanted to make a semi-easy version that screamed classy dessert, but didn’t keep me in the kitchen for 17 hours grinding macadamia nuts into flour! I came up with a recipe that starts with (sit down before I say it)…A BOXED CAKE MIX!!!! I know, I should be ashamed. In the interest of full disclosure, I have yet to find a white cake recipe that tastes as good as a box….sorry. (If you have a recipe you think is far better than a box WHITE cake, then please, please send it my way). So, boxed cake mix, a few additions, some toasted coconut, a little browned butter and VIOLA! National Coconut Torte Day is a huge success!!!
- 1 box white cake mix
- 3 whole eggs
- 1/2 cup vegetable oil
- zest of 1 orange
- juice a 1 orange
- water (see instructions for the amount)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened coconut
- 1/4 cup all purpose flour
- FOR THE FROSTING
- 1 stick butter, browned and cooled
- 1 pound powdered sugar
- juice of 1 orange
- toasted coconut for garnish
- chopped macadamia nuts, optional
- Preheat oven to 325 degrees.
- Spray a rimmed cookie sheet with cooking spray and then line with parchment.
- Spray parchment lightly.
- Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine cake mix, eggs, oil, orange juice and water (to the juice of 1 orange add enough water to total 1 1/4 cups liquid),orange zest and vanilla.
- Beat until incorporated.
- Mix together the flour and coconut and then stir into the cake batter.
- Spread in prepared pan.
- Bake for 15-20 minutes or until cake is done.
- Let cool completely.
- While the cake is cooling, make the frosting.
- Brown the butter in a saucepan on the stove.
- Set aside to cool.
- When the brown butter is cool, add the powdered sugar and orange juice.
- Beat until combined and smooth.
- Set aside until ready to assemble.
- Remove the cooled cake from the pan.
- Using a large knife, cut the cake in half and then each half in half again.
- (You should have 4 pieces approximately 7"x5")
- Place one layer on serving platter and spread 1/4 frosting on top.
- Sprinkle with some of the toasted coconut.
- Repeat for remaining layers.
- Top with toasted coconut and chopped macadamia nuts.
- Chill until ready to serve.
