Pumpkin Cake

Preheat the oven to hot (200°C)

Grease two 20 cm diameter cake pans

Line the bottoms with parchment paper and grease them as well

Prepare the dough: in a mixer, beat the egg whites until stiff

Add the egg yolks, grated coconut, and beat for 5 minutes until smooth

Without beating, add the flour, butter, and mix with a spoon until the dough is homogeneous

Divide it between the prepared pans

Bake for 20 minutes or until lightly golden

Remove from the oven and let cool on a wire rack

Prepare the filling: in a medium saucepan, sprinkle the gelatin over the water and stir with a fork

Let it hydrate for about 5 minutes

Cook over medium heat in a double boiler until the gelatin dissolves, stirring occasionally

Remove from heat, add the pumpkin puree, and mix well to combine

In a mixer, beat the heavy cream until smooth

Gradually add the grated coconut and beat until stiff

Add the pumpkin mixture and beat until combined

Let it cool in the refrigerator for about 5 minutes to thicken slightly

Place one of the cooled cakes in one of the prepared pans, moisten the surface with half the orange liqueur, and top with the filling

Top with the other cake, moisten the surface with the remaining orange liqueur, and cover with plastic wrap

Refrigerate for about 4 hours until the filling sets

Unmold onto a plate and serve immediately.