Tortes are amazingly delicious and our all time favorite is a glazed pineapple-cocnut torte. What's your favorite recipe? Send it to us at firstname.lastname@example.org
GLAZED PINEAPPLE-COCONUT TORTE
1 package(s) (6.8-ounce) sponge cake layer
2 tablespoon(s) (up to 4) orange juice
3 tablespoon(s) apricot spreadable fruit, see step 1
1 prepared (peeled, cored) pineapple
3 tablespoon(s) apricot spreadable fruit, see step 2
1/2 cup(s) sweetened flaked coconut
Cut pineapple (about 1 1/4 pounds) into 1/4-inch rings; you should have about 15. Note: Fifteen juice-packed canned pineapple rings (about one and one-half 20-ounce cans) may be substituted for prepared fresh pineapple.
Arrange rings in one layer on prepared cake; brush with another 3 tablespoons apricot spreadable fruit. Arrange strips of foil around cake edges to prevent burning; broil, about 6 inches from heat source, 2 to 3 minutes until edges of pineapple rings begin to brown.
Remove cake from broiler, leaving broiler on; sprinkle coconut over pineapple. Return cake to broiler; broil 1 to 2 minutes longer until coconut is lightly browned.
Remove cake from broiler; using large spatula, slide from cookie sheet onto serving platter. If desired, lightly sprinkle cake with confectioners' sugar; serve warm.
by Craig Chapman