Torta de Coco

Christmas Coconut Pudding

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Preparation info

  • 12 to 16

    • Difficulty


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Torta de Coco is a traditional Christmas cake from the Valle del Cauca department. It is very rich and tasty, and keeps very well (up to a week). It tastes better every day.


  • 1 recipe of Cocadas Blancas, partially prepared
  • 1 cup raisins
  • 1 cup Moscatel, sweet wine
  • 4 cups sponge cake crumbs
  • 4 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt


  1. Preheat the oven to 300°F. Prepare the recipe for Cocadas Blancas, but remove them from the heat 10 minutes after adding the coconut. Set aside to cool.
  2. In a small pot, place the raisins and wine. Simmer over medium heat for 3 minutes. Remove from the heat and set aside.
  3. In a large bowl combine the cocadas mixture, the raisins, and the cake crumbs, and mix with a fork.
  4. In the bowl of a mixer place the eggs, vanilla, coconut extract, cinnamon, and salt, and mix for 3 minutes on medium speed. Add the cocadas and crumb mixture and mix gently by hand.
  5. Pour into a buttered 8 by 12-inch baking dish.
  6. Bake for 35 to 40 minutes or until set.
  7. Cool and serve.