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Showing posts with label Coconut Cake. Show all posts
Showing posts with label Coconut Cake. Show all posts

Coconut Cake

6:57 PM
Ingredients :

1 ½ cups sherry wine
8 ounces raisins
2 cups sugar
3 cups water
2 cinnamon sticks
7 ounces shredded unsweetened coconut
1 poundcake
10 eggs , separated
2 teaspoons ground cinnamon
butter , for the pan

Preparation : 

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.

Coconut Cake

4:38 PM
Ingredients :

1 1/2 cups of soft sherry wine
8 ounces of raisins
2 cups of white sugar
3 cups of water
2 cinnamon sticks
7 ounces of shredded unsweetened coconut
1 poundcake (the recipe I use provides a 10-inch cake)
10 eggs, separated
2 teaspoons of ground cinnamon
Butter, for the pan

Preparation :

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.

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.

Coconut Cake

3:03 PM
Ingredients:
 To prepare the pasta:

1 pound of flour 

1 teaspoon of baking powder 
1 / 2 pound of butter 
1 / 2 cup of sugar3 eggs

Preparation:

Beat the butter with a wooden spoon, add sugar, sifted flour and slowly, then the yolks one by one and a bit of unbeaten egg whites.

It stretches along a floured table and placed in the mold oven to moderate.

It is decorated with strips of the same dough.

Cream:

Ingredients :  
2 coconuts 
6 items prunes into small pieces 
2 ounces blanched almonds 
1 egg yolk and a little melted butter 
1 teaspoon vanillawater from two coconuts
few drops of lemonsugar giving the same amount of the grated coconuts

Preparation : 

Take away the black pussy and grated coconut or finite.

Cook it the sugar and coconut water, when you're ready for syrup, you should add prunes, coconut, stirring after very well, and immediately lower the heat.

The dough is varnished with the yolk and the melted butter.
 
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