Torta De Coco (Coconut Cake)

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • Note: Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake.
Advertisement