COCONUT - CHOCOLATE TORTE

A coconut sponge cake, filled with chocolate butter cream, is a handsome
dessert for a special occasion. If you wish, sprinkle each layer with a little
rum to flavor the torte. To make the chocolate curls, use milk chocolate at
room temperature, shaved with a cheese plane or vegetable peeler. For 1 cake, 8
to 10 servings, you will need: 3/4 c. flaked coconut
1 c. cake flour, sifted
1 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 c. sugar
1 tsp. vanilla
1/4 c. butter or margarine, melted,
cooled
3 tbsp. rum (optional)
Chocolate Buttercream
Powdered sugar
--CHOCOLATE BUTTERCREAM:--
1/2 c. (1/4 lb.) soft butter or
margarine
1 egg yolk
1 tsp. vanilla
2 tbsp. rum (optional)
2 oz. (2 sqs.) unsweetened chocolate
Beat butter or margarine, egg yolk, vanilla and rum until fluffy. Gradually
beat in 2 cups sifted powdered sugar. Add 2 ounce unsweetened chocolate, melted
and cooled. Beat until fluffy. Grease an 8 inch springform pan; coat bottom
and sides with 1/4 cup coconut. Stir together 1/2 cup coconut, flour, baking
powder and salt in a large bowl, beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar; continue beating until stiff peaks form. Using
same beaters, beat egg yolks, 1/2 cup sugar, vanilla and butter until thick and
pale. Fold egg yolk mixture, then flour mixture, into egg whites, just until
blended. Spread batter in prepared pan. Bake at 325 degrees until top is well
browned and cake springs back when lightly touched, 55 to 60 minutes. Let cool
in pan on rack. Remove pan sides. Cut cake into 3 equal layers. Sprinkle each
with 1 tablespoon rum, if you wish. Spread 2 lower layers with Chocolate
Buttercream, stacking them to re-form cake. Sift powdered sugar over top.
Decorate with chocolate curls.
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