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1
Preheat oven to 325 degrees.
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2
Grease, flour, and line three 8 x 1.5 inch cake pans with parchment paper rounds.
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3
In a bowl, whisk together flour, baking powder, and salt.
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4
In a small separate bowl, combine coconut milk and vanilla.
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5
In a stand mixer with a paddle attachment, beat butter and sugar on medium-high speed until light and fluffy.
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6
Add eggs one at a time and beat well to combine.
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7
Add a third of the flour mixture and mix on low speed to combine.
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8
Add a third of the coconut milk mixture and mix to combine.
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9
Continue adding flour mixture and coconut milk mixture, alternating between the two and scraping down the bowl in between each addition.
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10
Add sour cream and buttermilk and mix to combine.
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11
Transfer batter to a separate bowl and clean mixing bowl.
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12
In the stand mixer with the whisk attachment, beat whites on high speed for 3-4 minutes, until they form soft peaks.
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13
Stir 1/3 of beaten egg whites into cake batter, and then fold in remaining whites.
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14
Divide batter evenly into prepared pans.
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15
Bake for 30-35 minutes or until a toothpick emerges with moist crumbs.
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16
While cakes are baking, whisk together rum and vanilla in a small bowl.
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17
Cool cakes on racks in pans, then invert onto cooling racks.
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18
Using a long serrated knife, level cakes so they are flat on top.
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19
Brush cakes all over with the rum-vanilla mixture.
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20
At this point, cakes can be used immediately, or wrapped in plastic wrap and foil and frozen for up to 1 month.
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21
For the chocolate fudge filling, beat 1-1/2 cups butter and cream cheese on medium speed until pale and fluffy.
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22
Reduce speed to low, and add in sugar, cocoa powder, coffee, sour cream, vanilla, and salt, and beat until well-combined.
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23
Add melted chocolate and beat until smooth.
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24
Chocolate fudge filling can be stored in the refrigerator for up to 4 days or used immediately.
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25
For the coconut swiss buttercream, in a double boiler, over low heat, whisk egg whites, sugar, and salt together until mixture registers 160 degrees.
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26
In a stand mixer with the whisk attachment, beat egg whites until they reach room temperature.
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27
Add in 1-1/2 cups of the butter and beat until pale and fluffy.
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28
Add in cream of coconut and vanilla and beat to combine.
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29
If buttercream curdles, heat part of the mixture in the microwave for 30 seconds, add back in, and beat until smooth again.
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30
At this point, buttercream can be refrigerated up to 3 days, or used immediately.
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31
To assemble the cake, layer chocolate filling in between cake rounds.
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32
Spread buttercream all over top and sides of cake, and smooth all over.
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33
Gently press coconut flakes onto sides of cake.
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34
Press almonds into top of cake to make a heart, or whatever shape you wish.
