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.
Provided by Chef Kate
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
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.
- 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.
Nutrition Facts : Calories 699.9, Fat 24, SaturatedFat 16.5, Cholesterol 277.8, Sodium 209.9, Carbohydrate 84.2, Fiber 4.6, Sugar 57.6, Protein 10.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Lesa Kirby
[email protected]How long does this cake need to cool before it can be frosted?
Bashar Olateju
[email protected]Can this cake be made ahead of time?
S.K shariful islam
[email protected]I'm allergic to coconut. Is there a way to make this cake without coconut?
Paul Cruickshank
[email protected]This recipe looks easy to follow. I think even a beginner could make this cake.
Novac Tudorache
[email protected]I'm going to make this cake for my next party. It looks like it would be a crowd-pleaser.
Bibek Lama
[email protected]I'm not sure about this recipe. It seems like it would be too sweet for my taste.
Ampofo Priscilla
[email protected]This cake looks delicious! I can't wait to try it.
Ash White
[email protected]I was disappointed with this cake. It was dry and the coconut flavor was not very strong. I would not recommend this recipe.
Ermias Ermias
[email protected]This cake was a bit too sweet for my taste, but it was still good. The coconut flavor was nice, and the cake was moist. I would probably make it again, but I would use less sugar.
Gopi Saha
[email protected]I loved this cake! It was so moist and flavorful. The frosting was also perfect. I will definitely be making this cake again.
Toasif Kingofart
[email protected]This cake was delicious! The coconut flavor was perfect, and the cake was moist and fluffy. I would definitely make this cake again.
Angelica Lopez
[email protected]I'm not a huge fan of coconut, but I was pleasantly surprised by how much I enjoyed this cake. The cake itself was moist and fluffy, and the frosting was light and airy. I would definitely make this cake again.
Lateef Jaan
[email protected]This coconut cake was a hit! It was moist and flavorful, and the frosting was the perfect complement. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make coconut cake.