Coconut Cake

Ingredients

• 1 ⅓ 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

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    617 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 92 grams carbohydrates; 5 grams dietary fiber; 71 grams sugars; 10 grams protein; 215 milligrams cholesterol; 256 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 to 12 servings

Preparation

1. Soak the raisins in sherry. Preheat oven to 375 degrees.
2. 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.
3. 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.
4. Butter a 10-inch-diameter spring-form cake pan.
5. 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.

1 hour 15 minutes