Coconut-Filled Nut Torte

• 2/3 cup shortening
• 1-2/3 cups sugar
• 5 egg whites
• 1 teaspoon almond extract
• 2-1/4 cups all-purpose flour
• 2-1/4 teaspoons baking powder
• 1 teaspoon salt
• 1-1/4 cups 2% milk
• 1/2 cup finely chopped almonds
• 1/2 cup finely chopped hazelnuts
• 1 can (5 ounces) evaporated milk
• 3/4 cup sugar
• 6 tablespoons butter, cubed
• 3 egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 1-1/2 cups sweetened shredded coconut
• 1/2 cup each chopped hazelnuts, pecans and walnuts
• 3/4 cup butter, softened
• 2 packages (3 ounces each) cream cheese, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 2 tablespoons 2% milk
• Pecan halves, optional

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg whites and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in almonds and hazelnuts.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
3. In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10-12 minutes until mixture reaches 160u0b0 or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature.
4. In a large bowl, beat the butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar. Beat in milk until light and fluffy. Spread filling between cake layers. Frost top and sides of cake. Garnish with pecans if desired. Store in the refrigerator.

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Taken from www.tasteofhome.com/recipes/coconut-filled-nut-torte/ (may not work)