6 Eggs; separated
1 c Sugar*
1 c Walnuts; coarsely chopped
2 c Unsweetened coconut*;
-shredded
1/2 c orange juice
1/4 c Sabra liqueur
1 pt Strawberry

1. Using a large bowl, beat egg whites until soft peaks form. Add 1/2 cup
sugar and beat until mixture holds stiff peaks.

2. In a smaller bowl, beat egg yolks with remaining sugar until eggs are
light and fluffy. Add nuts and coconuts to egg yolks, combining gently.
Fold in egg whites.

3. Place cake batter into a lightly greased 9-inch springform pan and bake
in a 325-degree oven for 45 minutes, or until crust is light brown on top.
Remove from oven and let sit in pan for a few minutes.

4. Combine orange juice and Sabra liqueur and pour over torte while it is
still in the pan. When torte is thoroughly cool, place in refrigerator until
ready to serve.

5. Decorate with strawberries.

* If using sweetened coconut, reduce sugar to 1/2 cup, adding 1/4 cup to
whites and 1/4 to yolks.

Yields
9 Servings