COCONUT CAKE

Coconut Cake image

Provided by Bryan Miller

Categories dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 10

Ingredients

1 1/3 cups sherry
9 ounces raisins
2 cups sugar
3 cups water
2 cinnamon sticks
7 ounces unsweetened shredded coconut
1 pound cake (see recipe)
10 eggs, separated
2 teaspoons powdered cinnamon
Butter for greasing cake pan

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.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 18 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 104 milligrams, Sugar 51 grams, TransFat 0 grams