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100 g/4 oz unsalted (sweet) butter,
softened
100 g/4 oz caster (superfine) sugar
1 large egg, separated
75 g/3 oz desiccated (shredded) coconut
90 ml/6 tbsp redcurrant jelly (clear conserve)
15 ml/1 tbsp lemon juice
45 ml/3 tbsp white rum
2 x 75 g/2 X 3 oz/2 small packets of sponge (lady) fingers |
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Method:
Beat together the butter and sugar until
light and fluffy, then beat in the egg yolk. Whisk the egg white until
stiff and fold into the butter mixture with 50 g/2 oz of the coconut.
Warm the redcurrant jelly and lemon juice in a saucepan. Remove from
the heat. Lay eight sponge fingers in a row on a large piece of foil,
sugared-sides up. Brush with a little of the rum. Spread a quarter of
the coconut mixture over, then drizzle with a little of the redcurrant
and lemon mixture. Repeat this process, finishing with a layer of
sponge fingers. You should have a third of the coconut cream mixture
left. Spread this all round the sides of the cake. Toast the remaining
coconut in a frying pan (skillet) until golden, stirring all the time.
Allow to cool, then press all round the sides of the cake. Using a
small teaspoon, spoon the remaining redcurrant and lemon mixture
between the sponge fingers along the top to decorate. Chill until
firm. Serve cut into slices.
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