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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 or margarine, melted, cooled
3 tbsp. rum (optional)

Chocolate Buttercream

Powdered sugar

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