Coconut Cake

• 1 13 cups sherry
• 9 ounces raisins
• 2 cups sugar
• 3 cups water
• 2 cinnamon sticks
• 7 ounces unsweetened shredded coconut
• 1 pound cake (see recipe)
• 10 eggs, separated
• 2 teaspoons powdered cinnamon
• Butter for greasing cake pan

1. Soak the raisins in sherry.
2. Preheat oven to 375 degrees.
3. In a saucepan, combine sugar, water and cinnamon sticks.
4. Cook over medium heat until the mixture forms a thick syrup.
5. Add coconut, stir well, and cook over medium heat for 3 minutes, stirring occasionally.
6. Remove from heat and let cool.
7. Remove the cinnamon sticks.
8. Grate the pound cake into a large mixing bowl.
9. Beat the egg yolks, and add them to the pound cake along with the coconut mixture, the raisins and sherry and the powdered cinnamon.
10. Butter a 10-inch-diameter spring-form cake pan.
11. Beat the egg whites until they form stiff peaks.
12. Fold them into the batter.
13. Pour the batter into the pan, and bake for about 1 hour or until a knife inserted in the center comes out clean.

sherry, raisins, sugar, water, cinnamon sticks, coconut, cake, eggs, powdered cinnamon, butter

Taken from cooking.nytimes.com/recipes/2404 (may not work)