Coconut Torte Day 2025 is on Thursday, March 13, 2025: German x M in Law made a torte with a sort of cookie dough rather than cake layers & buttercream
Thursday, March 13, 2025 is Coconut Torte Day 2025. National coconut torte day – Eatocracy - CNN.com Blogs National coconut torte day
Seems just 51 weeks ago we were last commemorating Coconut Torte Day with a delicious, damp, coconutty coconut torte. But no, apparently it's been an entire year! Say thanks to goodness it's rolled around again so soon. What could be much more stimulating compared to the scent of a birthday cake in the stove?
Not simply any birthday cake either. This will certainly need a minimum of 3 layers of sponge. However it's not regarding the sponge. It has to do with the filling. Creamy. Coconutty. Close your eyes, and act you're in Mexico ...
You intend to go all out? Good! So a regular birthday cake mix will probably do for the sponge. Since, keep in mind, it's not about the sponge. If you've a great dish of your own, wheel it out. For the dental filling, you'll require bunches of sour cream, scaled coconut and sugar. Whip all of it together, and smother the sponge in it, on all sides, and between. After that, devour.
It's not cookie dough, that would need to be baked, and it can't be done with the icing. Our German "icing" is called Butterkreme, or English buttercream. Here is my own recipe of:
KALTER HUND (Cold Dog) [don't ask me why it's called this?]
This is a no-bake chocolate torte. In Germany this is a highly regarded and fairly expensive item, found in exclusive restaurants and specialty catalogs.
1 C butter flavored vegetable shortening
¾ C sugar
3 eggs
¾ C unsweetened cocoa powder
2 T evaporated milk
1 T vanilla-butter-nut flavor
1, 8-oz package butter flavored cookies, square
½ C toasted almonds
maraschino cherries for garnish
Melt the shortening in a double boiler. Beat the sugar, eggs, cocoa, milk and vanilla-butter-nut flavoring until creamy; place over hot water and heat to 160 F while beating. Add the melted shortening slowly while stirring; beat on high speed for 2 minutes. Allow the mixture to cool. Line the bottom and sides of a bread-loaf pan with wax paper or plastic wrap. Spread ¼ of the chocolate mixture evenly on the bottom of the loaf pan. Add a layer of cookies (do not overlap the cookies.) Repeat the layers of chocolate and cookies, ending with a layer of chocolate batter. Garnish the top with toasted almond slices and maraschino cherries. Refrigerate the cake for 4 hours or more before unmolding and serving. This torte is very rich, and it is eaten in thin slices. Keep refrigerated or the cake will slowly melt.
This cake will freeze very well.
Variation: To change the flavor, add 1 Tab instant coffee powder or ¼ tsp. peppermint extract to the batter. You can also add any flavor of liqueur that will compliment the chocolate. For a “Swiss Chocolate” flavor, add 3 Tab instant coffee creamer to the cocoa, before adding the melted shortening.
Note: I used Nabisco and Lorna Doone cookies with very good results.
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From Recipe Zaar:
Kalter Hund (No-Bake Chocolate Cake)
This is the original recipe for that famous German pastry. It consists of butter biscuits placed on top of one another with chocolate filling in between.
500 g coconut fat (Palmin)
4 eggs
330 g sugar
115 g cacao (chocolate)
2 1/2 packages butter cookies
3-5 drops rum (optional)
3 tablespoons nescafe instant coffee
2 packages vanilla powder
1. Mix the eggs with the sugar until foamy.
2. Add cacao through a sieve and the other spices/flavorings.
3. Let the coconut fat melt on a pan on low heat and add it to the mixture.
4. With a baking pan or mold lined with baking paper, add alternating layers of chocolate and cookies.
5. The topmost layer and the sides should be chocolate.
6. Put it in the fridge and wait 2-3 days.
cake recipe?
This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one.
There is no need for frosting, one of the most moist cake I have ever eaten.
CREAM CHEESE POUND CAKE
1 cup margerine, softened
1/2 cup butter, softened ( do not substitue)
8 ounces of cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla
Combine first 3 ingredients
Creaming them well
Gradually add sugar, beating until light and fluffy
Add eggs 1 at a time, beating each one
Add flour mixture to creamed mixture, stirring until combined
Stir in vanilla
Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans
Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary
Cool in pan for 10 min
Remove and cool completely
APPLE CIDER POUND CAKE
1 cup butter or margerine, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 cup apple cider ( may use apple juice)
1 tsp vanilla
1 cup chopped pecans
Combine butter and shortening
Mix well
Gradually add sugar, beating well
Add eggs 1 at a time, beating each one
Combine dry ingredients, except pecans
Add to creamed mixture, alternating with apple cider
Beginning and ending with flour mixture
Mix well
Add vanilla
Grease bundt pan
Sprinkle pecans in pan
Pour batter over pecans
Bake at 325 for 1 hour and 50 min
Cool in pan for 10- 15 min
Remove from pan and let cool completely.
If you like coconut..........this is the most wonderful cake !!!!!
White On White Cake
18- 24 servings
1 box white cake mix
15 oz can cream of coconut
8 0z of frozen whip cream
14 oz flaked coconut
In 9x13 pan, bake cake according to directions
Using a fork poke holes in baked cake, while warm
Spoon cream of coconut over it
Cool completely
Spread whip cream over cake
Sprinkle with coconut
Keep refrigerated, wonderful while cold
Chocolate Mousse Torte
This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!
CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs
MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided
VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
Cake
Preheat oven to 375
Combine over hot water ( not boiling)
3 baking bars and 1/4 cup water
Stir until bars are melted and mixture is smooth
Set aside
Combine flour, salt and baking soda
Set aside
Combine sugar, butter, and vanilla, beat well
Add eggs one at a time
Blend in chocolate mixture
Gradually add flour mixture with 1 cup of water
Spread into 4 greased 9 inch round pans
This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess. The 4 pans is much quicker and makes a much nicer cake.
Cool cakes and remove form pans
Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling
A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
The glaze will set very fast and it will have a veery nice smooth look to it.
GLAZE
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake
If I make this in the summer I like to get leaves like lilac ones, wash them and dry
Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden
Carefully peel off leave and place the 3 chocolate leaves in the center of the cake
does anyone know the recipe for a chocolate tort?
CHOCOLATE CAKE TORTE
1 chocolate cake mix
3 eggs
1 c. cold water
1/3 c. oil
Mix up cake and pour in 2 (9-inch) pans. Bake at 350 degrees for 30 to 40 minutes. Cool 15 minutes, then remove from pans and cut into 4 layers.
ICING:
2 c. sour cream
1 c. sugar
3 c. frozen coconut
3 c. Cool Whip
Mix icing and spread between layers, letting a small amount squish out. Put remaining icing on top.
Refrigerate 4 days ahead of serving.
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CHOCOLATE TORTE CAKE
1 Duncan Hines devil's food cake mix
3 c. Cool Whip
3 c. sour cream
3 c. coconut
3/4 c. confectioners sugar
Mix cake mix according to directions, except only use 1/2 of the water required. Bake two 9 inch layers. Let cool completely. Cut the two layers horizontally to make 4 thin layers. In a large bowl, mix sour cream, coconut, Cool Whip, and confectioners sugar. Top each layer with mixture and cover the whole outside like a snowball. Cover and refrigerate for at least 24 hours before serving.
