Torta De Coco Coconut Cake Recipes

COCONUT CAKE

Steps:

• Soak the raisins in sherry. Preheat oven to 375 degrees.
• In a saucepan, combine sugar, water and cinnamon sticks. Cook over medium heat until the mixture forms a thick syrup. Add coconut, stir well, and cook over medium heat for 3 minutes, stirring occasionally. Remove from heat and let cool. Remove the cinnamon sticks.
• Grate the pound cake into a large mixing bowl. Beat the egg yolks, and add them to the pound cake along with the coconut mixture, the raisins and sherry and the powdered cinnamon.
• Butter a 10-inch-diameter spring-form cake pan.
• Beat the egg whites until they form stiff peaks. Fold them into the batter. Pour the batter into the pan, and bake for about 1 hour or until a knife inserted in the center comes out clean.

COLOMBIAN POUND CAKE

Steps:

• Pre-heat the oven to 325 degrees.
• Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
• Add the egg yolks, one at a time, continuing to beat on medium-high speed.
• Stir in brandy and vanilla and mix well.
• Sift the flour and salt together into the butter/egg mixture and blend very well.
• Beat the egg whites until stiff and dry.
• Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
• Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
• Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
• Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
• Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
• Cool on a rack.