100 g/4 oz unsalted (sweet) butter,
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
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.