Directions (continued)

• fluffy. Add egg yolks, beating well. Beat in rum. In another bowl,
• mix the flour, baking powder and salt; add to creamed mixture
• alternately with coconut milk, beating well after each addition.
• With clean beaters, beat egg whites on medium speed until soft peaks
• form. Gradually add remaining sugar, 1 tablespoon at a time, beating
• on high after each addition until sugar is dissolved. Continue
• beating until stiff glossy peaks form. Fold into batter. Transfer to
• prepared pans.
• Bake at 350° for 20-25 minutes or until a toothpick inserted in
• center comes out clean. Cool in pans for 10 minutes before removing
• to wire racks; remove paper. Cool completely.
• If cake layers have rounded tops, trim with a long serrated knife to
• make level; set aside. In a large bowl, beat cream until it begins
• to thicken. Add confectioners' sugar and vanilla; beat until stiff
• peaks form.
• Place one cake layer on a serving plate, bottom side down. Spread jam
• over top to within 3/4-in. of edge; top with 1/2 cup whipped cream.
• Place second cake layer over whipped cream, bottom side up.
• Spread remaining whipped cream over top and sides of cake; sprinkle
• with coconut. Refrigerate for at least 15 minutes.
• Just before serving, place Frosted Christmas Tree and snowman on
• center of cake. Carefully invert bowl over top. Yield: 12 servings.