- ¾ cup almond flour
- 2 tablespoons coconut flour
- 10 eggs, separated
- 1 tablespoon coconut rum
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon coconut extract
- 2 cups powdered sugar
- 3 cups heavy cream
- 1½ cups white chocolate morsels
- 2 teaspoons coconut rum
- ¼ teaspoon coconut extract pinch of salt
1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line both with parchment paper. In a small bowl, combine almond and coconut flours. In a large mixing bowl, whip egg yolks until pale and thick (about 3-5 minutes). Add rum and powdered sugar to yolks, whipping well. Add flour mixture to yolk mixture until just combined, set aside.
2. In a large bowl, whip egg whites until foamy. Add cream of tartar and salt. Whip until stiff peaks form (not dry). Fold egg white mixture into yolk mixture with spatula until combined.
3. Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until toothpick inserted in center comes out clean. Cool on a wire rack for 5 minutes. Remove from pans.
4. To prepare frosting, add 1 cup heavy cream to small saucepan. Simmer over low heat for 2 minutes. Add chocolate morsels, whisking until smooth. Add rum, coconut extract, and salt. Stir until combined. Let cool.
5. In a large bowl, whip 2 cups of heavy cream until soft peaks form. Add the cooled chocolate mixture and gently fold in. Do not overmix.
6. To assemble: layer cake using frosting between each layer. Frost the top and sides of the cake. Garnish with coconut flakes and blackberries, if desired. Chill 3 hours before slicing.