Ingredients
4 large eggs, separated2/3 cup butter, softened1 cup sugar, divided2 tablespoons dark rum2 cups cake flour3 teaspoons baking powder1/2 teaspoon salt2/3 cup coconut milkFROSTING/FILLING:1-1/4 cups heavy whipping cream2 tablespoons confectioners’ sugar3/4 teaspoon vanilla extract3/4 cup seedless raspberry jam2 cups sweetened shredded coconutDECORATIONS:Frosted Christmas Tree (see below)Porcelain snowman ornament8-inch glass bubble bowl (about 6-inch opening)
Preparation
Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper.
In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in rum. In another bowl, whisk 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 batter to prepared pans.
Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
Using a long serrated knife, trim tops of cakes if domed. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
Place one cake layer on a serving plate, bottom side down. Spread jam over top to within 3/4 in. of edge; top with 1/2 cup whipped cream. Place second cake layer over whipped cream, bottom side up.
Spread remaining whipped cream over top and sides of cake; sprinkle with coconut. Refrigerate at least 15 minutes. Just before serving, place Frosted Christmas Tree and snowman on center of cake. Carefully invert bowl over decorations.
