(for the cake)
120g egg whites
a splash of lemon juice
100g caster sugar
30g all-purpose flour
40g grated coconut
(for the lime curd)
120g caster sugar
25g cold butter, cut into cubes
2 eggs, slightly whisked
the juice & zest of 2 limes
(for the coconut glaze)
400g coconut milk, cold
40g caster sugar
100g grated cococnut
First, make the coconut cake. Preheat the oven to 180°C/350°F. Grease a round baking tin (18cm / 7 inch) with butter or oil and dust with some flour.
In a clean bowl, whip egg whites and lemon juice on high speed to soft peaks. Add caster sugar and continue whipping until you have stiff, glossy peaks.
Sift the flour and carefully fold this along with the grated coconut through the meringue.
Pour the cake batter into the prepared tin and smooth the top with a spoon or spatula. Bake the cake about 30 minutes. In the meanwhile, make the lime curd.
Add all the ingredients to a medium sized saucepan. Turn on the heat to medium and keep whisking for approx. 12 minutes, or until the curd has become thick enough to coat the back of a spoon. Pour the curd into a small bowl and cover with clingfilm until ready to use.
Next, start assembling the cake. Cut the cake lengthwise in half and spread the lime curd on one side. Top with the other half of the cake.
For the frosting, whip coconut milk and sugar until fluffy, about 2 minutes. Frost the cake generously and sprinkle with grated coconut.
Keep the cake chilled for up to 5 days.