This dessert calls for the use of an Orange Liqueur. I suggest using the Sabra brand, as it is Kosher for Passover. Make sure and check that the bottle you have has the correct Passover symbol on it before using. This torte will serve 12.
6 eggs, separated
1 cup sugar
1 cup walnuts, chopped coarsely
2 cups unsweetened dried shredded coconut
½ cup fresh orange juice
¼ cup orange liqueur (such as Sabra Chocolate Orange Liqueur)
1 bittersweet chocolate square (to garnish)
or dust with icing sugar (make sure it is kosher for Passover)
Preheat the oven to 325 degrees. In the bowl of an electric mixer, beat the egg whites with ½ cup sugar until the mixture holds stiff peaks. Without washing the beaters, beat the eggs yolk in a separate small bowl with the rest of the sugar until light and fluffy. Add the yolks to the whites but do not stir. Add the walnuts and gently fold the ingredients together. Do the same with the coconut, one cup at a time.
Pour the cake batter into a greased 9-inch spring form pan, and bake for 45 minutes until lightly brown on top. Remove from the oven and allow to cool. Mix together the orange juice and orange liqueur. Pour over the cake while it is still in the pan. When the cake has cooled, place it in the refrigerator until it is time to serve. Just before serving, garnish with bittersweet chocolate shavings. Store in the refrigerator.