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
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AriFuL IsLam 360
[email protected]Overall, this cake was a good experience. It was easy to make and the end result was delicious. I would recommend this recipe to anyone who loves coconut cake.
Jean Haddad
[email protected]This cake was a disaster! It didn't rise properly and the frosting was too runny. I would not recommend this recipe.
Naveed Gebrial
[email protected]This cake was a bit dry, but the frosting was delicious. I would recommend using a different cake recipe next time.
Dyna Fun girl
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good. I think I might have overmixed the batter.
Maricela Abasolo
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the frosting next time.
Mst Fatema
[email protected]I've made this cake several times now and it's always a hit. It's the perfect dessert for any occasion.
Amaya Browne
[email protected]This cake was easy to make and turned out great! I used a gluten-free flour blend and it worked perfectly. I also added some chopped nuts to the batter for extra flavor.
Maameadjoa Eli
[email protected]I made this cake for my daughter's birthday party and it was a huge success! The kids loved the funfetti colors and the cake was gone in no time.
Nate DeLane
[email protected]This cake was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious cake that was perfect for a special occasion.
Xouri UnCool
[email protected]I'm not usually a fan of coconut desserts, but this cake was amazing! The cake itself was light and fluffy, and the coconut frosting was rich and creamy. I would highly recommend this recipe to anyone who loves coconut.
Mohamed Esam
[email protected]This coconut cake was a huge hit at my family gathering. Everyone loved the moist and fluffy texture, and the coconut flavor was perfectly balanced. I will definitely be making this cake again soon!