Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 3/4 cup flaked coconut
- 1 cup sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup butter or margarine, melted, cooled
- 3 Tablespoons rum (optional)
- Chocolate Butter-cream
- Powdered Sugar
- Chocolate Butter-cream:
- 1/2 cup (1/4 Lb.) soft butter or margarine
- 1 egg yolk
- 1 teaspoon vanilla
- 2 Tablespoons rum (optional)
- 2 cups sifted powdered sugar
- 2 oz. (2 squares) unsweetened chocolate, melted and cooled
Makes: 1 cake
Serves: 8 to 10
Prep time: 35 minutes
Baking time: 55 to 60 minutes
Chocolate Butter-cream:
Beat butter, egg yolk, vanilla, and rum in a bowl until fluffy. Gradually beat in sifted powdered sugar. Add the unsweetened chocolate. Beat until fluffy.
Grease an 8 inch spring-form pan; coat bottom and sides with 1/4 cup coconut.
Stir together 1/2 cup coconut, flour, baking powder, and salt in a bowl.
In a large bowl, beat egg whites until soft peaks form. Gradually beat in 1/2 cup sugar; continue beating until stiff peaks form.
In another bowl, using the same beaters, beat egg yolks, 1/2 cup sugar, vanilla, and butter until thick and pale.
Fold egg yolk mixture, then flour mixture, into egg whites, just until blended. Spread batter in prepared pan. Bake at 325 degrees until top is well browned and cake springs back when lightly touched, 55 to 60 minutes. Let cool in pan on rack.
Remove pan sides. Cut cake into 3 equal layers. Sprinkle each with 1 Tablespoon rum, if you wish. Spread 2 lower layers with the Chocolate Butter-cream, then stacking them to reform the cake. Sift powdered sugar over top.
Decorate with chocolate curls if you like.
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