Heat oven to 325°F Spray non-stick baking spray on 3 round cake pans. Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.
Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes. Clean beaters, and whip egg whites to medium peaks, about 5 minutes.
Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it. Then gently fold in remaining whites.
Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture. Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don’t overmix.
Pour batter into the prepared cake pans, and bake until cakes are puffed and golden and the edges pull away from the sides of the pans, about 20 to 25 minutes.
Remove cakes from the oven and place on a wire cooling rack. Allow to cool for a bit before trying to turn them out. When turning them out of the pan if they stick a bit gently run a knife around the edge of the cake to free it from the pan.
Once the cakes are turned out, with a toothpick, poke holes all over the cakes (A LOT OF HOLES). Allow to cool for 15 minutes.
In the meantime, in a medium bowl, whisk together the sweetened condensed milk, the evaporated milk, the coconut cream and 1/4 cup rum.
Take the bottom cake layer and place it on a large plate or cake plate (you can't move this cake once it's assembled, so pick something with a little room around the edges because some liquid will collect at the bottom.).
Pour 1 cup of the milk mixture over the layer. Then sprinkle the top of the layer with flaked coconut and add second layer. Pour 1 cup of milk mixture over the layer, sprinkle with flaked coconut and add the final layer. For the final layer, pour the rest of the mixture over the entire cake.
Continue cooling cake, about 45 minutes more, spoon any collected milk mixture back onto the cake and then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
To decorate, whip cream, powdered sugar and 4 tablespoons of rum to medium peaks (you want it to be relatively stiff.).
Gently ice cake with the whipped cream. The cake will be very soft, so use care to avoid damaging the layers.
Toast flaked coconut in a large frying pan over medium heat. Cook, stirring often, until coconut is lightly toasted and browned. If coconut begins to burn, reduce heat. Remove from the pan immediately.
Sprinkle toasted coconut in a layer on the top of the cake. Then garnish with chopped mango, strawberry, kiwi and any other fruit you like.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	895.94 Kcal (3751 kJ)
Calories from fat	278.19 Kcal
		% Daily Value*
Total Fat	30.91g	48%
Cholesterol	428.6mg	143%
Sodium	245.61mg	10%
Potassium	422.06mg	9%
Total Carbs	116.64g	39%
Sugars	77.66g	311%
Dietary Fiber	1.49g	6%
Protein	19.56g	39%
Vitamin C	0.6mg	1%
Iron	2.5mg	14%
Calcium	121.6mg	12%

Amount Per 100 g
Calories	282.36 Kcal (1182 kJ)
Calories from fat	87.67 Kcal
		% Daily Value*
Total Fat	9.74g	48%
Cholesterol	135.07mg	143%
Sodium	77.41mg	10%
Potassium	133.02mg	9%
Total Carbs	36.76g	39%
Sugars	24.47g	311%
Dietary Fiber	0.47g	6%
Protein	6.17g	39%
Vitamin C	0.2mg	1%
Iron	0.8mg	14%
Calcium	38.3mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

20.2

Points
22

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sugar

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