Prep :65 minutes ..Bake:20 minutes .. Makes 12 servings
4 .....................eggs , separated
2/3 ..................cup butter , softened
1 .....................cup sugar , divided
2 .....................tablespoons dark rum
2 .....................cups cake flour
3 .....................teaspoons baking powder
1/2 ..................teaspoon salt
2/3 ..................cups coconut milk
FROSTING/FILLING:
1-1/4 ...............cups heavy whipping cream
2 ......................tablespoons confectioners' sugar
1/4 ...................teaspoon vanilla extract
1/4 ...................cup seedless raspberry jam
2 ......................cups flaked coconut
1 . Line bottoms of 2 greased 8-inch round baking pans with parchment paper ; grease paper . Place egg whites in a large bowl ; let stand at room temperature for 30 minutes .
2 . In another large bowl , cream butter and 1/2 cup sugar until light and fluffy . Add egg yolks , beating well . Beat in rum . In another bowl , mix the flour , baking powder and salt ; add to creamed mixture alternately with coconut milk , beating well after each addition .
3 . With clean beaters , beat eggs whites on medium speen until soft peaks from . Gradually add remaining sugar , I Tablespoon at a time , beating on high speed after each addition until sugar is dissolved . Continued beating until stiff glossy peaks form. Fold in butter . Transfer to prepared pans .
4 . Bake at 350* for 20 to 25 minutes or until a toothpick inserted in center comes out clean . Cool in pans for 10 minutes before removing to wire racks ; remove paper . Cool.
5 . If the cake layers have rounded tops , trim with a lond serrated knife to make level ; set aside . In a large bowl , beat cream until it begins to thicken . Add confectioners' sugar and vanilla ; beat until stiff peaks form .
6 . Place 1 layer on a serving plate , bottom side down . Spread jam over top to within 3/4-inch of edge ; top with 1/2 cup whipped cream . Place second layer over whipped cream , bottom side up .
7 . Spread remaining whipped cream over tiop and sides of cake sprinkle with coconut . Refrigerate for at least 15 minutes .
I change up the decorations on this cake depending on the holiday ... or birthday . My kids loves this Christmas version .
Heart Healthy
