LIme Coconut Torte

by Country Cook Joyce Gordon

Crust:
1 14 oz pkg of sweet flaked coconut
2 eggs
2 tbsp sugar

Toast all but 1 cup of the coconut, can be done in a fry pan or oven but stir often.
Take the toasted coconut, add the reserved cup, 2 eggs and sugar,mix well and press it evenly in a torte pan which you have sprayed with Pam.
I put a round piece of parchment paper in the bottom also.
Bake at 375 degree for 10 to 12 minutes or until it gets brown around the edges.
Put on cooling rack when finished to cool.

Filling:
4 oz of softened cream cheese
1/3 cup of powdered sugar
1 8 oz contained of thawed frozen whipped topping, minus 1 cup Thin lime slices Lime curd

Mix cream cheese, powdered sugar, 3 tbsp of the curd and the whipped topping, (can add a little lime zest if you wish).
Spread over the coconut crust. (You can remove it to a plate or leave it in the pan).
Take part of the curd and drizzle it over the top, and run a knife through it, back and forth making a pretty design, then add the reserved whipped topping to a decorator bag and put some stars around the edges and add a lime slice ever so often.
Very pretty and sooooo good!

www.wdbj7.com