Dried Plum Cake with Damson Filling and Topping (Caramel Cake)

To make the cake, sift together the flour, yeast, and salt. Reserve

Bat the butter or margarine until creamy, then gradually add the granulated sugar, beating well

Add the egg yolks, one at a time, beating well after each addition

Gradually mix in the whole milk and vanilla extract

Alternately add the dry ingredients to the wet ingredients, mixing well

Beat the 3 large egg whites until stiff peaks form, then fold into the batter

Pour the batter into two round cake pans, greased and floured, and bake at a moderate temperature for 35-40 minutes

Let cool completely

For the filling: Cook the dried damsons in sufficient water to cover them

Drain and mash well

Reserve 1/3 cup of the cake batter for the topping

Mix the remaining cake batter with the cooked damson, granulated sugar, and abiu pulp in a saucepan

Cook for 10 minutes or until thickened

Remove from heat and add shredded coconut

Let cool completely

For the topping: Mix the reserved cake batter with the cooked damson, granulated sugar, egg white, and water

Cook in a bain-marie, beating with an electric mixer until a good spreading consistency is achieved.