Preheat the oven to 175 °C and line a small baking tray with baking paper.
Cream the oil with the eggs and sugar. Mix the dry ingredients together well and slowly fold into the oil and egg mixture.
Then add the sour cream, rum and the orange juice. Pour the mixture onto the baking sheet and bake for about 25-35 minutes.
Test with a chopstick and remove from the oven. Allow to cool slightly.
Turn out the coconut cake from the mold and spread with a little warmed jam. Then sprinkle the coconut crumble on top.
Preparation Tip:
If desired, you can also omit the rum.
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