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1
Cake:With an electric mixer whip the butter till light and fluffy.
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2
Add in the sugar and extracts and blend well.
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3
In another bowl sift together the cake flour, salt, and baking pwdr.
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4
Stir 1/3 of this into the butter and sugar mix.
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5
While stirring, add in half of the lowfat milk.
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6
Continue stirring and add in another 1/3 of the flour mix, then the rest of the lowfat milk, then the last of the flour mix.
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7
Mix well.
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8
Whip the egg whites till stiff but not dry.
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9
Gently fold them into the cake mix.
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10
Divide the mix equally into three 9-inch cake pans which have been buttered and lightly floured.
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11
Bake at 3500 till the cakes are hard, about 25-30 min.
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12
The cakes are done when a toothpick stuck in the middle comes out clean.
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13
Place the pans on cake racks and let stand for 10 min.
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14
Invert the pans onto the racks and tap the bottom to loosen the cakes.
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15
You may have to run a knife around the edges.
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16
Cold the layers completely, but do not let them dry out.
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17
Icing:Whip the butter with an electric mixer till light and fluffy.
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18
Slowly add in the confectioners' sugar, extracts, orange juice concentrate, and lemon juice and blend till smooth.
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19
Keep in a cold place, but do not chill.
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20
When the cake is cold, place 1 layer on a cake plate.
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21
Prick the layer all over with a fork, sprinkle with 1/3 of the rum, then ice the layer.
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22
Cover the icing with thinly sliced bananas and sprinkle with shredded coconut which has been toasted to a nice golden.
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23
Repeat the operation for the second layer, and then the third, leaving the bananas off the top of the cake.
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24
Cover the entire cake with remaining toasted coconut.
