Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 325°F Spray non-stick baking spray on 3 round cake pans. Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl. | 2. Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes. Clean beaters, and whip egg whites to medium peaks, about 5 minutes. | 3. Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it. Then gently fold in remaining whites. | 4. Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture. Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don’t overmix. | 5. Pour batter into the prepared cake pans, and bake until cakes are puffed and golden and the edges pull away from the sides of the pans, about 20 to 25 minutes. | 6. Remove cakes from the oven and place on a wire cooling rack. Allow to cool for a bit before trying to turn them out. When turning them out of the pan if they stick a bit gently run a knife around the edge of the cake to free it from the pan. | 7. Once the cakes are turned out, with a toothpick, poke holes all over the cakes (A LOT OF HOLES). Allow to cool for 15 minutes. | 8. In the meantime, in a medium bowl, whisk together the sweetened condensed milk, the evaporated milk, the coconut cream and 1/4 cup rum. | 9. Take the bottom cake layer and place it on a large plate or cake plate (you can't move this cake once it's assembled, so pick something with a little room around the edges because some liquid will collect at the bottom.). | 10. Pour 1 cup of the milk mixture over the layer. Then sprinkle the top of the layer with flaked coconut and add second layer. Pour 1 cup of milk mixture over the layer, sprinkle with flaked coconut and add the final layer. For the final layer, pour the rest of the mixture over the entire cake. | 11. Continue cooling cake, about 45 minutes more, spoon any collected milk mixture back onto the cake and then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight. | 12. To decorate, whip cream, powdered sugar and 4 tablespoons of rum to medium peaks (you want it to be relatively stiff.). | 13. Gently ice cake with the whipped cream. The cake will be very soft, so use care to avoid damaging the layers. | 14. Toast flaked coconut in a large frying pan over medium heat. Cook, stirring often, until coconut is lightly toasted and browned. If coconut begins to burn, reduce heat. Remove from the pan immediately. | 15. Sprinkle toasted coconut in a layer on the top of the cake. Then garnish with chopped mango, strawberry, kiwi and any other fruit you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	12			858.0	4.32	75.36	57.06
sugar	2	cups	granulated	639.6	120.016	20.02	9.984
purpose flour	2	cups		-	-	-	-
milk	1	can	sweetened condensed	827.5862	19.934	8.2399	85.7811
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
coconut cream	1	can	unsweetened	1187.4063	23.928	13.0615	124.7856
dark rum	1	cup		-	-	-	-
coconut	1	bag	sweetened flaked	-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
sugar	2	tablespoons	powdered	62.24	15.9632	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.