Coconut Maroni Flour Cake

For the coconut-maroni flour cake, first separate the eggs. Beat egg whites with a pinch of salt until stiff. Beat egg yolks, sugar and lemon zest until foamy. Mix 1 strong dash of rum, coconut flakes and maroni flour into the yolk mixture. Fold in beaten egg whites and bake in a greased and floured springform pan (diameter 20 cm) at approx. 170 °C. Allow to cool.

Cut the cake in half and spread with the jam. Spread a very thin layer of jam on top and sprinkle the coconut-maroni flour cake with coconut flakes.

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