Holiday Rush

☰ Menu
Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Desserts Eggs Dairy Fruit Dinner Party Cakes Nuts Eggs South American Dietary Low Sodium Colombian Low In Something Coconut 4 Hours Or Less

Torta De Coco Coconut Cake

A really amazing, very rich cake from colombia--a sort of bread pudding except instead of using bread, it uses pound cake (i have posted the recipe for the traditional colombian pound cake). it's worth making just for the aromas of the cooking syrup and then the torta baking--but you will love eating it as well.

Steps

Soak the raisins in the sherry.
Pre-heat the oven to 375 degrees.
In a saucepan , combine the sugar , the water and the cinnamon sticks and cook over medium heat , stirring occasionally , until it forms a thick syrup.
Add the coconut , stir well , and cook another three minutes , stirring occasionally.
Remove from heat and allow to cool.
When cooled , remove and discard cinnamon sticks.
Grate the poundcake into a large bowl.
Beat the egg yolks and add them to the pound cake along with the coconut mixture , the raisins and sherry and the ground cinnamon.
Butter a ten inch springform pan.
Beat the egg whites until they form stiff peaks.
Fold them , using a rubber spatula , into the cake mixture , blending well but gently.
Pour the batter into the prepared pan and bake for an hour , or until a knife inserted in the center comes out clean.
Cool on a rack before opening the springform pan.

Ingredients

sherry wine, raisins, sugar, water, cinnamon sticks, unsweetened coconut, poundcake, eggs, ground cinnamon, butter