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, melted, cooled
3 tbsp. rum (optional)
Chocolate Buttercream
Powdered sugar

CHOCOLATE BUTTERCREAM:

1/2 c. (1/4 lb.) soft butter
1 egg yolk
1 tsp. vanilla
2 tbsp. rum (optional)
2 oz. (2 sqs.) unsweetened chocolate

Beat butter, 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.