Torta De Coco (coconut Cake)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 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

Recipe

• 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.