Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, coconut creme torte. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Coconut Creme Torte is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Coconut Creme Torte is something that I have loved my entire life. They are nice and they look wonderful.

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To begin with this particular recipe, we must prepare a few ingredients. You can have coconut creme torte using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Creme Torte:

1. Make ready 1 3/4 cup coconut flour
2. Get 1 (3.4 oz) box coconut or vanilla pudding mix
3. Get 12 tablespoons unsalted butter
4. Get 1 cup white sugar
5. Take 4 egg yolks
6. Make ready 4 egg whites
7. Prepare 1 teaspoon coconut extract
8. Prepare 1/2 teaspoon salt
9. Make ready 3/4 teaspoon cinnamon
10. Get 1/4 teaspoon allspice
11. Make ready 1 cup milk
12. Take cream of coconut (to drizzle)
13. Get sweetened flaked coconut, raw or toasted

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Instructions to make Coconut Creme Torte:

1. Heat oven to 350 degrees Fahrenheit. Grease and line a 9 inch round cake pan.
2. In a small bowl, mix coconut flour, pudding mix, and 12 tablespoons butter with a pastry blender or fork. Once crumbly (like fine sand), set aside.
3. In a large bowl, mix 3/4 cup sugar with egg yolks and add coconut extract, salt, cinnamon, and allspice. When well blended, add the coconut-butter mixture and beat again.
4. In a small bowl, whisk the egg white and remaining sugar until the whites form soft peaks (with an electric mixer, this should take about 7-8 minutes).
5. Fold egg whites gently into batter. Add milk to make the batter moist, but not runny. Carefully mix until just combined.
6. Spoon the batter into the pan and level off the top as best you can. It will not pour - but that's fine. Just do your best to smooth it out.
7. Bake until the torte is light golden brown (similar to cornbread) and is set (does not wobble in the middle, comes away from the edge of the pan). This should be about 50 minutes, but may take up to an hour. If the edges start to burn but the middle isn't baking, cover the pan with aluminum foil. Do not worry if it does not rise or fall - it will remain pretty much in the same shape you left it.
8. When finished, let the torte cool for 20 minutes, and then slice into pieces. Drizzle each piece with cream of coconut and top with sweetened flaked coconut, or you may also enjoy it with a touch of Cool Whip/whipped cream. Either way, enjoy your delicious torte!

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