Coconut Cake

1. 1

   Soak the raisins in sherry.

2. 2

   Preheat oven to 375 degrees.

3. 3

   In a saucepan, combine sugar, water and cinnamon sticks.

4. 4

   Cook over medium heat until the mixture forms a thick syrup.

5. 5

   Add coconut, stir well, and cook over medium heat for 3 minutes, stirring occasionally.

6. 6

   Remove from heat and let cool.

7. 7

   Remove the cinnamon sticks.

8. 8

   Grate the pound cake into a large mixing bowl.

9. 9

   Beat the egg yolks, and add them to the pound cake along with the coconut mixture, the raisins and sherry and the powdered cinnamon.

10. 10

    Butter a 10-inch-diameter spring-form cake pan.

11. 11

    Beat the egg whites until they form stiff peaks.

12. 12

    Fold them into the batter.

13. 13

    Pour the batter into the pan, and bake for about 1 hour or until a knife inserted in the center comes out clean.

No additional tips available.