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For coconut lovers! Not just gluten-free, also grain free and can be nut-free.


6 eggs, separated
1 cup sugar (I used more like 3/4 cup)
OPTIONAL 1+ cup walnuts, chopped coarsely, un-toasted (if you're sensitive to walnuts, I'm sure any other nut would do--or just omit)
2 cups unsweetened shredded coconut (I used less sugar coz my coconut was sweetened)
½ cup orange juice (or less)
¼ cup orange liqueur such as Triple Sec (next time I would use less oj & more liqueur!)
1 cup whipping cream, whipped (no need to flavor or sweeten)
1 square bittersweet chocolate for garnish

(1) Grease a round cake pan and preheat oven to 325°F.
(2) Beat egg whites with ½ cup of sugar in a large bowl to stiff peak stage.
(3) Beat egg yolks (with the same beaters, no need to wash) in a separate bowl with the rest of the sugar (might be less than 1/2 cup-)
(4) Pour yolks and walnuts onto whites and gently fold together, but not throughly.
(5) Gently fold in coconut in several small batches. Pull apart any clumps before you drop them in.
(6) Pour into the greased pan and bake for ~40 minutes, till well browned on top.
(7) Remove from oven and immediately poke a couple dozen small holes in the top.
(8) Mix the juice and liqueur and pour over the torte immediately--don't wait until it has cooled.

Serve with whipped cream and grated chocolate.
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