Torta De Coco (Coconut Cake) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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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. Ingredients:
1 1/2 cups sherry wine (a drinkable not too dry sherry(not cooking sherry) |
8 ounces raisins |
2 cups sugar |
3 cups water |
2 cinnamon sticks |
7 ounces shredded unsweetened coconut (dessicated is fine) |
1 poundcake (the recipe i use provides a 10-inch cake) |
10 eggs, separated |
2 teaspoons ground cinnamon |
butter, for the pan |
Directions:
1. Soak the raisins in the sherry.
2. Pre-heat the oven to 375 degrees.
3. 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.
4. Add the coconut, stir well, and cook another three minutes, stirring occasionally.
5. Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.
6. Grate the poundcake into a large bowl.
7. Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.
8. Butter a ten inch springform pan.
9. Beat the egg whites until they form stiff peaks.
10. Fold them, using a rubber spatula, into the cake mixture, blending well but gently.
11. Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.
12. Cool on a rack before opening the springform pan.
13. 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.
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