Torta De Coco Coconut Cake Recipes

COLOMBIAN POUND CAKE

Steps:

• Pre-heat the oven to 325 degrees.
• Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
• Add the egg yolks, one at a time, continuing to beat on medium-high speed.
• Stir in brandy and vanilla and mix well.
• Sift the flour and salt together into the butter/egg mixture and blend very well.
• Beat the egg whites until stiff and dry.
• Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
• Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
• Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
• Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
• Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
• Cool on a rack.

COCONUT CREAM TORTE

Steps:

• Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely., In a large bowl, combine the sour cream, coconut, pecans and sugar. , Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator.