Black Plum Torta from Venice

Name: Black Plum Torta from Venice
Ingredients: 150 g of black plums; 1/2 cup of Porto wine; 200 g of butter; 2 cups of confectioner's sugar; 2 eggs; 1 package of grated coconut (100 g); 1 cup of water; 2 cups of all-purpose flour, sifted; 1 tablespoon of active dry yeast

1
150 g of black plums
2
1/2 cup of Porto wine
3
200 g of butter
4
2 cups of confectioner's sugar
5
2 eggs
6
1 package of grated coconut (100 g)
7
1 cup of water
8
2 cups of all-purpose flour, sifted
9
1 tablespoon of active dry yeast

Ingredients

1
150 g of black plums
2
1/2 cup of Porto wine
3
200 g of butter
4
2 cups of confectioner's sugar
5
2 eggs
6
1 package of grated coconut (100 g)
7
1 cup of water
8
2 cups of all-purpose flour, sifted
9
1 tablespoon of active dry yeast

Directions

1
Soak the plums in Porto wine overnight
2
Remove the pits and blend in a blender with the wine. Reserve
3
Beat the butter with confectioner's sugar, add whole eggs and beat until smooth
4
Combine the moistened coconut with water, plums, flour with yeast, sifted together
5
Mix well and pour into a greased and floured mold

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