National Coconut Torte Day is celebrated every year on March 13.th and National Coconut Torte Day is a #Holiday to celebrate a rich and creamy dessert that has people smacking their lips all over the world. A Torte is basically a form of Cake without Flour. It is a dense, multi-layered Cake made with Breadcrumb or Groundnut Base and layered with a heavy helping of Cream, Jam, Buttercream, Ganache, or Fruit.
Though the exact origins of National Coconut Torte Day are unknown, the word ‘Torte’ is derived from a German word of the same spelling and pronunciation, which translates to ‘Cake.’ However, it has also been linked to the Italian word ‘Tort,’ which also stands for a round type of Cake.
The word ‘Coconut’ is derived from the Iberian word ‘El Coco,’ which refers to a mythical, hairy monster, which must have been a nod to the coarse hairs outside a Coconut. The name is said to have been bestowed by Spanish and Portuguese explorers. However, there has been controversy about the actual origins of the Coconut Fruit, as some say it originated in South Asia, in the Ganges Delta. Others believe Coconut originated in South America.
The main ingredients required to make a Tort are Breadcrumbs or Nuts, Sugar, Eggs, and flavoring. Add-ons depend on individual recipes and these may include Icing Sugar, Buttercream, Butter, or Fruit toppings.
There are no limits to the level of creativity used in baking a Torte. To begin baking a Torte, the oven should be preheated to 350 degrees Fahrenheit. Tortes are usually baked in springform pans, and the average baking time is 35 minutes to an hour.
The Torte dessert is mainly a European confection. In Austria, the Sachertorte and Linzer Torte are some of the most famous kinds of Torte. In Germany, the Schwarzwälder Kirschtorte literally takes the Cake. In Hungary, the multi-layered Dobos Torte reigns supreme.
Despite their European origin, Tortes are now eaten all over the world. The funny part is I don’t know if I’ve ever had a Torte although I’m pretty sure Charlie hasn’t had a slice. As for David knowing him he might have had a slice in the past. That doesn’t matter today does it? Join my family in a slice or two of Coconut Tortes.
National Coconut Torte Day Activities
- It doesn’t matter whether you’re a master Chef or a cooking amateur, celebrate National Coconut Torte Day by baking a Coconut Torte yourself. You can look up recipes online and put on those oven mitts and get to baking.
- If you don’t have the time or inclination to make a Torte, no problem! Visit a Bakery and treat yourself to a delicious slice of Coconutty goodness.
- Remember don’t enjoy a Coconut Torte all by yourself! Increase the fun by meeting up with some friends or family members and eating a slice or two of Torte together. Remember calories don’t count today. Or do they?
Facts About Differences Between Cakes And Tortes
- Did you know all Tortes are Cakes, but not all Cakes are Tortes?
- Though Cakes are usually made with the main ingredient of Flour, Tortes usually don’t contain Flour. Isn’t that crazy?
- Tortes are much shorter than Cakes because they have much thinner layers.
- The texture of both desserts are also different because Tortes are typically heavier and denser than Cakes.
- Tortes are more elaborately decorated than Cakes as they may be covered in Frosting, Nuts, and Fruits.
Why People Love National Coconut Torte Day
National Coconut Torte Day is a pointer to all the wonderful culinary delights in the world and a reminder that there’s much more to explore. National Coconut Torte Day is not just a celebration of Coconut Tortes but is also a nod to the act and art of baking.
The question today is who doesn’t love Coconuts and dessert? Combining these two crowd favorites is a recipe for delicious dining!
Coconut is well-known for its nutrients, including vitamin B6, zinc, calcium, phosphorus, and iron. Take the opportunity today to idulge your sweet cravings while eating healthy.
Ingredients
- 1 package butter recipe golden cake mix (regular size)
- 2 cups sour cream
- 3-1/2 cups sweetened shredded coconut (about 10 ounces)
- 1 cup chopped pecans, toasted
- 1/2 cup sugar
Directions
Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.
In a large bowl, combine the sour cream, coconut, pecans and sugar.
Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator
Thank you,
Glenda, Charlie and David Cates
