For 8 parts:

  • 6 eggs
  • 250 gr of sugar
  • 150 gr of flour
  • 50 gr Maizena
  • Vanilla
  • Cinnamon
  • 1 cap of rum
  • A lime (zest)
  • 1 pinch of nutmeg

For the coconut milk cream for a layer:

  • 3 egg yolks
  • 50 gr of flour
  • 150 gr of sugar
  • 400 ml coconut milk
  • Rum
  • Vanilla
  • Grated coconut for garnish

To make the sponge cake:

  1. Blanch the egg yolks with the sugar, add the flour, cornstarch, spices and a tablespoon of rum.
  2. Mix and add the beaten egg whites.
  3. Pour into a buttered and floured pan. Bake at 200°C for 35 min.

To make the coconut milk cream:

  1. Boil the coconut milk and vanilla.
  2. Blanch the egg yolks and sugar, then stir in the flour. Pour the boiling milk over the mixture, stirring constantly, then returning to low heat, continuing to stir.
  3. The cream is ready when it comes off the edges of the pan. Let cool.
  4. Cut the cake in two or three crosswise to have 2 or 3 disks of the same size. Cover the disc with cream (repeat the operation depending on the number of layers).
  5. Reform the cake then spread the top with the rest of the cream. Sprinkle with grated coconut.
  6. Decorate the cake with an almond paste rose.
  7. Good tasting !