Coconut cake

Name: Coconut cake (Torta de coco navideña)
Cuisine: Venezuelan
Ingredients: flesh from 1 coconut, grated (475 ml/16 fl oz/2 cups); 200 g/7 oz/1 cup sugar; 120 ml/4 fl oz/½ cup milk; 65 g/2½ oz/½ cup raisins; 225 g/8 oz sponge cake; 50 ml/2 fl oz/¼ cup sweet wine; 3 eggs; 2.5 ml/½ tsp ground cinnamon; 2.5 ml/½ tsp vanilla extract; pinch of salt; whipped cream, to serve

Torta de coco navideña

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This cake is very moist and easy to make, and can be served plain or iced. It is a traditional recipe from the Pacific region, where coconuts are a staple food. The mixture is enriched with sweet wine for celebrations.

Ingredients

flesh from 1 coconut, grated (475 ml/16 fl oz/2 cups<

Americas
Colombia
Venezuela
Cake
Vegetarian
South America

Method

Place the grated coconut in a pan, add the sugar and milk, and cook, stirring, for 10 minutes until thick and leaving the base of the pan. Stir in the raisins and set aside to cool.
Break the cake into pieces in a bowl, sprinkle with the wine and