Total Time: 1 hr 10 mins

Prep Time: 45 mins

Cook Time: 25 mins

Yield: 12 servings



  • 4 eggs, separated
  • 2/3 cup butter, softened
  • 1 cup sugar, divided
  • 2 T dark rum
  • 2 cups cake flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup coconut milk



  • 1¼ cups heavy whipping cream
  • 2 T confectioners’ sugar
  • ¾ tsp vanilla extract
  • ¾ cup seedless raspberry jam
  • 2 cups flaked coconut


  •  frosted Christmas trees (see Tara’s Tidbits®)

  • 8-inch glass bubble bowl with about a 6-inch opening, optional* 


  1. Line bottoms of two greased 8-inch round baking pans with parchment paper; grease paper. Place egg whites in a large bowl and let stand at room temperature for 30 minutes.
  2. In another large bowl, cream butter and ½ cup sugar until light and fluffy. Add egg yolks, beating well. Beat in rum. In another bowl, mix flour, baking powder, and salt; add to creamed mixture alternately with coconut milk, beating well after each addition.
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. Transfer to prepared pans.
  4. Bake in a preheated 350°F oven for 20-25 minutes or until a toothpick inserted into center comes out clean. Cool in pans 10 minutes before removing to wire racks. Remove paper and let cool completely.
  5. If cake layers have rounded tops, trim with a long, serrated knife to make it level; set aside. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla and beat until stiff peaks form.
  6. Place one cake layer on a temp-tations® cake plate, bottom side down. Spread jam over top to within ¾-inch of edge; top with ½ cup whipped cream. Place second cake layer over whipped cream, bottom side up.
  7. Spread remaining whipped cream over top and sides of cake, then sprinkle with coconut. Refrigerate for at least 15 minutes.
  8. Just before serving, decorate as desired using inverted ice cream sugar cones frosted with green icing (see Tara’s Tidbits®).


    Tara’s Tidbits®

    Aren't these tiny trees adorable? Here's an easy how-to: invert two ice cream sugar cones on top of your cake. Using a #32 open star tip, pipe green icing on cone to resemble an evergreen. Then trim your trees with candy-coated sunflower seeds.

    *For the globe:

    If desired, carefully placed an inverted 8-inch glass bubble bowl with about a 6-inch opening over top of cake.


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