Coconut-crunch Torte Recipe
Ingredients
| Graham cracker crumbs | 1 Cup (16 tbs) | |
| Chopped flaked coconut | 1⁄2 Cup (8 tbs) | |
| Chopped california walnuts | 1⁄2 Cup (8 tbs) | |
| Egg whites | 4 | |
| Salt | 1⁄4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Butter brickie ice cream | 1 Pint |
Nutrition Facts
Serving size: Complete recipe
Calories 3981 Calories from Fat 1925
% Daily Value*
Total Fat 218 g335.1%
Saturated Fat 135.2 g675.9%
Trans Fat 0 g
Cholesterol 24.2 mg8.1%
Sodium 2521.6 mg105.1%
Total Carbohydrates 397 g132.4%
Dietary Fiber 43.1 g172.6%
Sugars 321.6 g
Protein 118 g235%
Vitamin A 19.4% Vitamin C 3%
Calcium 57.8% Iron 46.8%
*Based on a 2000 Calorie diet
Directions
Beat egg whites with salt and vanilla to soft peaks; gradually add sugar, beating till very stiff peaks form and all sugar has dissolved.
Fold crumb mixture into egg whites: Spread in well greased 9 inch pie plate.
Bake at 350° about 30 minutes.
Cool.
Cut in 6 to 8 wedges; top with scoops of ice cream.
Chef
