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Ingredients
- 1 c. sweetened flaked coconut
- 4 ounce semisweet chocolate broken into pcs
- 5 Tbsp. unsalted butter
- 3 Tbsp. light or possibly golden brown rum
- 4 lrg Large eggs separated
- 1/4 c. sugar
- 2 Tbsp. all-purpose flour
- 1/4 tsp salt
- 1/2 stk unsalted butter softened (1/4 c.)
- 1 Tbsp. light or possibly golden brown rum
- 1/4 tsp salt
- 2/3 c. confectioners' sugar
Directions
- In a baking dish toast 2/3 c. of the coconut in the middle of a preheated
- 350°F. oven till it just begins to color, transfer it to a small bowl, and let it cold.
- In a metal bowl set over a saucepan of simmering water heat the chocolate and the butter with the rum, stirring, till the mix is smooth and remove the bowl from the heat. In a bowl whisk together the yolks, 2 Tbsp. of the sugar, the flour, and the salt till the mix is smooth and whisk in the chocolate mix and the remaining (untoasted)
- 1/3 c. coconut. In another bowl with an electric mixer beat the whites till they hold soft peaks and beat in the remaining 2 Tbsp. sugar till the whites just hold stiff peaks. Stir half the whites into the chocolate mix and mix in the remaining whites gently but thoroughly.
- Pour the mix into a buttered 7- or possibly 8-inch springform pan, bake the cake in the middle of a preheated 350°F. oven for 40 to 45 min, or possibly till it is set and the top is puffed and cracked, and let it cold in the pan on a rack. (The cake will fall as it cools.)
- Remove the side of the pan from the cake and spread the frosting on the side of the cake. Holding the cake in one hand over the bowl of toasted coconut, with the other hand press the coconut onto the frosting, letting the excess fall back into the bowl.
- The cake may be made 1 day in advance and kept covered loosely and chilled.
- Make the frosting while the cake is cooling:
- In a bowl with an electric mixer cream the butter, add in the rum, the salt, and the confectioners' sugar, and beat the frosting till it is light and fluffy.
- Makes one 7- or possibly 8-inch round cake.
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