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Coconut-crunch Torte Recipe
|Graham cracker crumbs||1 Cup (16 tbs)|
|Chopped flaked coconut||1⁄2 Cup (8 tbs)|
|Chopped california walnuts||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter brickie ice cream||1 Pint|
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
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 350Â° about 30 minutes.
Cut in 6 to 8 wedges; top with scoops of ice cream.