Rum coconut cake with fruit & nut filling

Ingredients

For the Cake :

Makes 2 nos 9″ cakes :

• 3 cups all-purpose flour
• 2 tbsp corn starch
• 3 teaspoons baking powder
• 1/2 cup fine coconut flakes, sweetened
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 extra-large eggs whites
• 2 cups coconut milk
• 3 tablespoons dark rum
• 1/2 teaspoon coconut extract

Cake Filling :

• 1/2 cup granulated sugar
• 3/4 cup cold heavy whipping cream
• 1/4 cup coconut powder
• 1 cup Fruit and nut mix [recipe below]

Cake Frosting :

• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 tablespoon coconut milk [if required,adjust as per requirement]
• 3 cups confectioners sugar
• 2.5 cups sweetened coconut flakes

Fruit and nut mix :

• 4 tablespoons chopped dried dates
• 2 tablespoons chopped dried apricots
• 4 tablespoons black currants
• 3 tablespoons chopped almonds
• 3 tablespoons candied cherries[ I used both green & red colored]
• 2 tablespoons candied pineapple
• 3 tablespoons  fresh orange peel, julians
• 2 tablespoons lime juice +1/2 cup orange juice + 4 tbsp dark rum [for soaking]
• 1/2 teaspoon salt
• 2 tablespoons sugar

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Preparation

• Preheat oven to 325 F. Line two 9″ baking pans with parchment paper and brush some butter on it.
  In a bowl,sift the flour, cornstarch and salt.Set aside.
• Beat the egg whites untill stiff peaks are formed.
  Cream the butter and sugar in a large bowl. Add the sugar all at once and beat until incorporated.You will need to scrape down the sides.
• Mix in the coconut milk, rum and extract.
  To the milk mix, slowing add the flour mix and keep on beating on a low-speed until well combined.
  Fold in the beaten egg whites and coconut flakes gently.
• Pour batter evenly among the prepared pans. Smooth the tops with a spatula.
  Bake the pans on the center rack of the oven for 26-32 minutes. Mine took 32 minutes.Test the centre with a skewer if it comes out clean.
  Remove the pans from the oven and cool in the pans for 15 minutes.
• Invert the cakes onto cooling rack. Remove the parchment paper and cool completely. I left the cakes overnight for cooling.
• Preparing the Filling: [on the assembling day]
  Using a hand mixer, beat the whipped cream on medium speed untill stiff peaks are formed, adding sugar gradually.
  Once beaten, fold in the coconut powder.
  Refrigerate until ready to assemble the cake.
• Cream the butter and cream cheese using a mixer.
  Slowly add the confectioners sugar and beat on low-speed until soft to stiff peaks start forming.You should be able to spread the frosting.If not add a tablespoon of coconut milk, if required.
• Fruit and nut mix :
  Finely chop all the dry fruits, nuts and candied fruits.Stuff into an air tight container.Mix the salt and sugar with the orange juice mix.Pour over the dry fruit mix and let soak for at least 5 days.Do not forget to shake the container twice a day! When you need to use it, drain the juices and discard or use in baking elsewhere.
• Assembling the cake:
  Tranfer one of the cooled cake to the serving board or the cake platter.Push some tissues or parchment paper pieces all around the cake bottom such that they cover all of the exposed serving platter.
  Using a spatula, spread the filling on the cake top leaving at least 2 ” boundary from all sides.Follow by a layer of drained fruit and nut mix. Sprinkle more of coconut powder if you want.
  Put the second cake on top such that both the cakes are concentric edge to edge.
• Evenly spread the frosting on the top and sides of the cake.Use the 2 cups of coconut flakes to cover the top and sides of the cake, gently pressing to stick. Follow by some decorations or candies if you wish to.
  Once covered in coconut, remove all of the tissue papers from the sides.’