Torta de Dulce de Coco (Colombian Coconut Pudding Cake)
Ingredients
- 4 ½ cups sponge cake crumbs or bizcochuelo
- 3 ½ cups dulce de coco or Milk and Coconut Dessert
- 3 tbsp melted butter
- 1 cup sweet wine
- 5 beaten eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon cinnamon
- Pinch of salt
- ½ cup raisins (optional)
Instructions
- Preheat an oven to 325°F. Lightly butter an 8 x 8 square baking pan or 8 round baking pan.
- Place all the remaining ingredients in a large mixing bowl and mix well until well combined.
- Pour the mixture into the prepared pan and bake for about 30 to 40 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes, then release the pan sides and slide the cake onto a serving plate. Serve warm or cold.
Notes
It can be made 2 to 3 days ahead and stored in the refrigerator in an air tight container.
Nutrition
Calories: 517kcalCarbohydrates: 91gProtein: 11gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 238mgSodium: 805mgPotassium: 249mgFiber: 1gSugar: 49gVitamin A: 542IUVitamin C: 1mgCalcium: 115mgIron: 4mg
Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!