Torta De Coco (Coconut Cake) Recipe

Name: Torta De Coco (Coconut Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

874

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups sherry wine (a drinkable not too dry sherry(NOT cooking sherry), 8 ounces raisins, 2 cups sugar, 3 cups water, and more.

Yes, Torta De Coco (Coconut Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Torta De Coco (Coconut Cake)

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