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Torta De Coco Coconut Cake) Recipe -

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A really amazing, very rich cake from Colombia-a sort of bread pudding except instead of using bread, it uses pound cake (I have posted the recipe for the traditional Colombian pound cake). Its worth making just for the aromas of the cooking syrup and then the torta baking-but you will love eating it as well.

sherry wine, raisins, sugar, water, cinnamon sticks, unsweetened coconut, poundcake, eggs, ground cinnamon, butter Recipe

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advertisement box cake cancel cinnamon coco coconut food log pan photo recipe review sherry torta

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Pre-heat the oven to 375 degrees. In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, st... 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... Butter a ten inch springform pan. Close Missing Input Please enter a rating or review before submitting. Close Missing ! Please enter your before submitting. Close Comment Your reply has been submitted for moderation. Close Oops! Close Add to Recipe Box Please select a folder + Close Share: Pinterest Facebook Twitter Google+ Close Add to Recipe Box Please select a folder

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