1 Cream the butter and sugar until fluffy. Separate the eggs, stir the egg yolks into the butter mixture then add the flour, lemon zest, vanilla bean seeds, almonds and rum and mix until combined.
2 Whip the egg whites until very stiff and fold into the mixture.
3 Line a baking sheet with parchment paper, paint a 1 cm (approximately 1/3 inch) thick layer of dough in the pan and bake in a preheated oven at 220°C (approximately 425°F) for about 2 minutes. Bake until bright yellow, spread another layer of batter over top and bake again. Repeat with the remaining batter.
4 Loosen the cake from the mold, invert onto a wire rack and let cool.
5 Melt the chocolate, separately, with 1/3 of the coconut oil.
6 Cut the cake into 60 equal pieces.
7 Place the cake pieces on a fork, dip 1/3 into each chocolate coating and let dry on parchment paper.
8 Transfer the remaining coating to piping bags and pipe over the cakes.