coconut torte

This recipe was the favorite of the seder last night.

6 eggs, separated
1 cup sugar
1 cup walnuts, chopped coarsely, untoasted
2 cups unsweetened shredded coconut
½ cup orange juice
¼ cup orange liqueur
1 cup whipping cream
1 square bittersweet chocolate for garnish
Preheat the oven to 325-degrees. In the bowl of an electric mixer, beat the egg whites with ½ cup sugar until the mixture holds stiff peaks. Without washing the beaters, beat the eggs yolk, in a small bowl with the rest of the sugar until light and fluffy. Add the yolks to the whites but do not stir. Add the walnuts and gently fold the ingredients together. Do the same with the coconut, one cup at a time. Pour the cake batter into a greased 9-inch spring form pan, and bake for 45 minutes until lightly brown on top. Remove from the oven and allow to cool. Mix together the orange juice and orange liqueur. Pour over the cake while it is still in the pan. When the cake has cooled, place it in the refrigerator until it is time to serve. Just before serving, cover the surface with whipped cream and garnish with bittersweet chocolate shavings. Store in the refrigerator