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Fresh Coconut Cake with Rum

Source of Recipe

Posted by Bev


List of Ingredients

3/4 cup butter, softened
1 1/2 cups sugar
2 eggs, separated
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 orange rind, grated


Recipe

Preheat oven to 350º. Grease the bottom of two 9 inch cake pans. Cut wax paper to fit the bottoms, and grease and flour the wax paper.

Cream butter and sugar until light and fluffy. Beat in egg yolks one at a time. Sift the flour, baking powder, and salt together. Add alternately with milk, beginning and ending with dry ingredients. Whip egg whites until stiff but not dry. Fold into the cake batter along with the grated orange rind. Pour batter into pans and bake at 350º for about 25 minutes or until a toothpick inserted in the middle comes out clean. Let the cakes cool in the pans for a few minutes, invert onto rack and peel off wax paper.

1/4 cup orange juice
1/2 cup rum

Slice the layers in half to get 4 thin layers, prick with a fork and drizzle with the mixture of of orange juice and rum. Set aside.

1 cup sugar
1/4 teaspoon salt
4 tablespoons cornstarch
1 cup orange juice
2 tablespoons butter
1 orange rind, grated
2 tablespoons lemon juice

In saucepan, blend sugar with salt and cornstarch until mixture is smooth. Gradually add orange juice and bring to a boil on top of stove. Boil 1 to 2 minutes, remove from heat, and stir in butter, orange rind and lemon juice. Cool. Spread 1/3 of mixture on first layer; stack second and third layers, repaeating process. Add fourth layer.

8 ounces heavy cream
2 teaspoons rum
1/3 cup sugar
grated meat of 1 fresh coconut

Whip cream until soft peaks form and add rum and sugar. Continue to whip until stiff. Spread over cake and pat shredded coconut onto sides and top.