Total Time: 1 hr, 10 mins
Prep Time: 45 mins
Cook Time: 25 mins
Yield: 12 servings
Dish Size: Cake Plate
- 4 eggs, separated
- ⅔ cup butter, softened
- 1 cup sugar, divided
- 2 T dark rum
- 2 cups cake flour
- 3 tsp baking powder
- ½ tsp salt
- ⅔ 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*
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread remaining whipped cream over top and sides of cake, then sprinkle with coconut. Refrigerate for at least 15 minutes.
- Just before serving, decorate as desired using inverted ice cream sugar cones frosted with green icing (see 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.
This recipe is from my Taste of Home: temp-tations Holiday Cookbook!