Coconut Torte


For the Cake:

  • 3 sticks of unsalted butter, at room temperature
  • 2 cups of sugar
  • 6 large eggs
  • 1 1/2 teaspoons of vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 1 cup of milk
  • Sweetened shredded coconut

For the Frosting:

  • 1 pound of cream cheese
  • 2 sticks of unsalted butter
  • 3/4 teaspoon of vanilla extract
  • 1/4 teaspoon of almond extract
  • ½ pound of confectioners’ sugar
  • Sweetened shredded coconut


  • Serving Size: 10-12
  • Cook time: 2 Hours



  1. Preheat the oven to 350 degrees. 
  2. Grease 2 (9-inch) round cake pans and dust lightly with flour.
  3. In the bowl of an electric mixer, cream the butter and sugar on medium-high speed for 5 minutes, until it turns light yellow. 
  4. Crack the eggs into a small bowl. 
  5. With the mixer on medium speed, add the eggs. 
  6. Add the vanilla and mix well. 
  7. In another bowl, mix together the flour, baking powder, baking soda, and salt. 
  8. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter. 
  9. Mix until just combined and add in the shredded coconut.
  10.  Pour the batter evenly into the 2 pans and smooth the top with a knife. 
  11. Bake in the center of the oven for 50 minutes, until the tops are browned and test the cake by poking it in the center with a knife and seeing that it comes out clean. 
  12. Cool on a baking rack for 30 minutes. 
  13. For the frosting, in the bowl of an electric mixer, combine the cream cheese, butter, vanilla and almond extract on low speed. 
  14.  Add the confectioners’ sugar and mix until smooth.
  15. To assemble the cake, place 1 layer on a flat serving plate, top side down, and apply the frosting. 
  16. Place the second layer on top, top side up, and apply frosting on the top and sides. 
  17. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.