Time: 2 hours + 6 hours to chill | Servings: 16 servings | Rating: ★★★☆☆
For the Cake
- 8 eggs
- 1½ cup sugar
- 3 cups flour, sifted
- 1 tablespoon rum
For the Coconut Cream
- 2½ cups coconut milk
- 1 cup hot water
- 18 egg yolks
- 11 large pinch salt
- 2¼ cups sugar
For the Soaking Syrup
- ¾ cup pineapple juice
- ¼ cup apple cider vinegar
For the Meringue
- 6 egg whites
- 2¼ cup sugar
- 1 pinch salt
- Preheat the oven to 350F.
- Separate the eggs.
- Beat the egg whites while gradually adding the sugar.
- Continue beating, and add the rum and then the yolks, one by one.
- Using a spatula, gently fold in the flour.
- Pour the batter in a 10-inch prepared round cake pan.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out dry.
- Unmold and set aside in a cool place.
- Pour the coconut milk in a large bowl and add the egg yolks.
- Beat the mixture, add salt and set aside.
- In a large non-stick pan, pour the sugar and hot water, and bring to a boil. Cook on high heat without mixing to form a syrup until a thin thread is formed.
- Turn off the heat and add the coconut milk and egg mixture. Beat vigorously, preferably with an electric mixer, until a cream forms.
- Place the pan on a low heat again and stir until reaching boiling point.
- Remove from the heat and let cool for 30 minutes.
- Cut the cake into 3 thin slices.
- Combine the pineapple juice and apple cider vinegar.
- Place the first slice of cake in the greased, removable springform round pan, and drizzle with ⅓ of the soaking syrup
- Spread a layer of coconut cream.
- Place the second slice of cake on top, sprinkle with ⅓ of the soaking syrup and pour the coconut cream over again.
- Finally, place the third slice of cake on top, drizzle with remaining soaking syrup and add the remaining coconut cream.
- Refrigerate immediately for 2 hours.
- After two hours, add the egg whites and the salt into a bowl and beat slowly.
- Add about ⅓ cup sugar and beat at a slightly higher speed for 1 minute to stiffen the whites.
- Finally add the remaining sugar gradually and beat on medium speed for 4 to 5 minutes. The meringue must be very smooth, and especially very dense.
- Remove the cake from the refrigerator and unmold.
- Apply the meringue gently with a pastry bag and a star tip and cover the cake entirely.
- Refrigerate again for 4 hours before serving. Enjoy!