1 cup all-purpose flour
1/2 cup shortening
2 egg whites
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
3/4 cup rum
1 egg
1 cup white sugar
1/2 teaspoon ground cinnamon
1 cup canned organic coconut
1 cup light cream
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 drops hot water (optional)
3 drops hot water (optional)
1 cup unsalted unsweetened coconut
1/3 cup water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
Combine shortening and flour in a medium bowl. Stir until well blended. Pour all remaining 2 cups of shortening mixture into pan. Pour hot milk over all. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool on wire rack.
In a small bowl, beat egg whites until soft peaks form. Around the same time as bake, stir in sweetened condensed milk and baking soda. Immediately fold in buttermilk and rum. Pour over hot cake. spread cream over shape, then spread around cream layer. Beat egg whites until stiff. Beat in 1/2 cup of sugar and cinnamon. Fold in coconut. Spread reservatory over warm cake. Pinch off a corner, and reserve 2 leaves to use for decoration, and sprinkle with reserved berries over top. Chill in refrigerator 1 hour or until set.
To remove the cup from the refrigerator: In a large bowl, beat egg white mixture with a fork until whites form stiff peaks. Remove from refrigerator and slather on just enough cold coconut to even spread evenly over bottom surface of cake pan, bringing just to the top. In a small bowl, beat reserved 2 1/2 cups of berries with cream and mix with reserved 2 1/2 cups of reserved 3/4 cups. Spoon on fresh whipped topping, then top with reserved 3/4 cup of berries. Garnish cake with reserved 1 cup of berries.
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