Grease an 8" cake pan with butter, place a round of parchment in the bottom and butter that too. Pre-heat oven to 350 degrees F.
In a medium mixing bowl, add 3 egg whites and beat until fluffy, approximately one minute.
Gradually add sugar and baking powder and stir until batter resembles runny pancake batter.
Add vanilla and coconut oil, beating until well incorporated.
In a sandwich size plastic bag, add saltines and crush with your hands or the back of a wooden spoon until crackers are about pea-sized pieces (does not have to be exact, just don't smash into a powder).
Add walnuts and saltines to batter and fold in with a large spoon or spatula.
Pour batter into the cake pan and spread to edges.
Place pan in oven and immediately lower temperature to 325F. Bake for 30-35 minutes or until top and edges appear golden.
Remove from oven and immediately run a knife around the edge to help release torte from the edge. Let torte cool completely on wire cooling rack.
Have a cake plate ready. Run knife around edge of pan one more time to ensure it comes out easily. Place your hand over the torte and turn pan over. Torte is now upside-down on your hand. Remove parchment and quickly but gently flip torte onto cake plate.
Meanwhile, place shredded coconut on a baking sheet and return to 375F degree oven. Toast coconut approximately 5-7 minutes, watching not to burn. Remove from oven and let cool completely while finishing torte.
Whip cream to desired stiffness, adding sugar to taste and 1 teaspoon vanilla.
Spread torte with whipped cream to edges.
If time allows, chill at least one hour before serving to let whipped cream soften the top of the torte a bit. Note, you may serve immediately if necessary, but letting the whip cream sit on the torte for a bit makes it even more delectable. Even more delicious the following day.