3/4 c. flaked coconut
1 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 c. sugar
1 tsp. vanilla
1/4 c. butter, melted and cooled
3 tbsp. rum; optional
Chocolate butter cream
Powdered sugar

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. Using same beaters beat egg yolks, 1/2 cup sugar, vanilla, and butter until thick and pale. Fold egg yolks 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, 55-60 minutes.

Remove from pan. Cut cake into 3 equal layers. Sprinkle each layer with 1 tablespoon rum if you wish. Spread 2 lower layers with chocolate butter cream. Stacking them to reform cake. Sift powdered sugar over top. Decorate with chocolate curls. To make chocolate curls, use milk chocolate at room temperature. Shave with cheese plane or vegetable peeler.

CHOCOLATE BUTTER CREAM:

Beat 1/2 cup soft butter (1/4 pound) butter, 1 egg yolk, 1 teaspoon vanilla, and 2 tablespoons rum (optional) until fluffy. Gradually beat in 2 cups sifted powdered sugar. Add 2 ounces (2 squares) unsweetened chocolate melted and cooled. Beat until fluffy.