Making this beautiful dessert takes extra time, but is worth the effort. The sponge cake layers are drizzled with a coconut-sugar-rum syrup then filled

with a rich coconut filling. Spread extra filling on the top

and sides of the cake and decorate with sprinkled coconut and candied cherries.

Ingredients:

Batter:

1 cup all-purpose flour

½ cup cornstarch

1 teaspoon baking powder

4 large eggs, separated

3 tablespoons warm water

½ cup plus 1 tablespoon granulated sugar

1½ teaspoons grated lemon zest

Syrup:

3 tablespoons coconut milk

¼ cup granulated sugar

1 tablespoon rum

Filling and Topping:

3 large eggs, separated

1 cup plus 1 tablespoon coconut milk, divided

¼ cup cornstarch

1 cup granulated sugar, divided

1 teaspoon pure vanilla extract

2 1/3 cup shredded or flaked sweetened coconut,

divided

12 candied cherries

Directions:

1. Preheat oven to 375 degrees F. Grease the inside bottom of a 9 inch springform cake pan.
   
   Batter:
2. In a small bowl, add flour, cornstarch, and baking powder; whisk together to mix. Set aside.
   
   
3. In a large bowl, combine egg yolks, water, sugar and lemon zest; beat with an electric mixer until mixture is pale and creamy, about 5 to 10 minutes.
   
   
4. In a medium bowl, beat egg whites until stiff. Fold the egg whites into the egg yolk mixture, and then fold in the flour mixture.
   
   Bake:
5. Pour batter into the pan, smoothing the top. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes then remove cake from the pan and finish cooling on wire rack. Cover and let sit overnight if possible.
   
   Syrup:
6. In a small heavy saucepan over medium heat, combine coconut milk and sugar; stir constantly until boiling and sugar is completely dissolved. Remove from heat and stir in rum. Set aside to cool.
   
   Filling and Topping:
7. In a medium bowl, stir egg yolks, 4 tablespoons coconut milk, and cornstarch together. Set aside.
   
   
8. In a medium heavy saucepan over low heat, combine remaining coconut milk and 6 tablespoons sugar; heat and stir constantly until almost boiling. Pour 1/3 of the hot sugar mixture into the egg yolk mixture, whisk together. Then pour the sugar-egg yolk mixture back into the saucepan with the remaining hot sugar mixture. Bring to a boil, stirring constantly so mixture does not burn. Remove from heat; stir in vanilla. Set aside to cool slightly.
   
   
9. In a medium bowl, beat egg whites with an electric mixer until stiff peaks form. Fold remaining sugar into the egg whites. Fold egg whites into the cooked egg mixture, and then fold in 1 1/3 cups coconut. Set aside.
   
   Assembly:
10. Split cooled cake horizontally into 3 layers.

    Hint: place toothpicks around the cake to mark where to cut.
    
    
    

11. Spread about ¼ of the filling over the bottom layer. Place the second layer on top, sprinkle with half of the syrup; let soak in and then spread with ¼ of the filling. Place the 3^rd layer on top, sprinkle with the remaining syrup and let soak in. Spread top and sides of cake with remaining filling.
    
    
12. Sprinkle the top and sides of the cake with 1 cup coconut. Decorate top of cake with candied cherries.
    
    
13. Cover and Refrigerate until ready to serve.
    
    TheBakingPan.com