Flour 1 ½ cups
Baking powder ¼ teaspoon
5 eggs, large and separated
5 egg yolks, large and additional to above
Sugar 2 ½ cups
Sugar 1 tablespoon
Vanilla extract 2 tablespoons
All-purpose flour 3 tablespoons
Milk 1 ½ cup
Rum ¼ cup
Whipping cream 1 ½ cup, heavy and well chilled
Making of the Cake: The oven should be heated to 350 F. 9/3 inch spring should be lightly butter from the cake pan. A parchment paper circle should be fitted at the pan bottom, coated with butter, dusted with flour. Then set aside. 5 yolks should be beat with ½ cup of cold water with the help of electric mixture which should be set to medium for about 1 minute. Then 1 ½ cup of sugar should be added gradually. The vanilla extract should be added and the mixer speed should be set to a high speed. Until it becomes pale and thick, beating should be continued for 4 minutes. In a big bowl, egg whites should be beaten with the mixer at the high speed for two minutes. Then the mixture of flour should be sifted above the yolks of eggs and folded to combine. Pour batter in prepared pan after folding in the white parts of egg. Then bake it with a toothpick inside the center. When the toothpick comes out clear; stop baking. Then cool it for 30 minutes.
Making the custard: The flour which is all-purposed should be whisked with the ½ cup of milk. Warming the extra milk with ½ cup of sugar and vanilla bin with pod inside a saucepan at a medium heat, the sugar will be dissolved. Flour mixture should be whisked with it and thickened for 3 minutes. The egg yolks should be thickened as well. The other half or hot-milk solution should be poured in the saucepan. Stirring it with wooden spoon in medium heat will thicken it and bubbles will come. After straining it in a bowl and folding I cup coconut should be performed. Then cool it completely.
Assembling the cake: The excess coconut should be toasted lightly. The rum, ½ cup of sugar and water of 1 cup should be boiled together about 5 minutes. Removing from heat, the cake should be split in 3 layers with a knife. The rum syrup will be used for brushing the layers. Then the layers should be formed custard located between the layers. Keep it in refrigerator for 10 hours. Vanilla, cream and excess sugar should be whipped then. The coat should be coated with this mixture. The toasted coconut should be sprinkled above the layers. Then chill it for 2 hours.