coconut-lime-cake-with-lime-curd-and-cream-cheese-frosting-lychees-and-passion-fruit

This cake is a great choice for celebrations or birthdays. This cake is a great combination of lychees, cream cheese frosting, and citrus lime curd.

Ingredients:

Coconut Lime Cake

Lime Curd

Cream Cheese Frosting

Method:

Coconut Lime Cake

  1. Combine flour, sugar, and baking powder in a large mixing bowl. In a large bowl, combine flour, baking powder, sugar, and coconut essence. Then, whisk the mixture into the dry ingredients.
  2. Beat cream of tartar and egg whites until stiff peaks are formed. With a large metal spatula, fold 1/4 of the whites into the cake mix. Fold in the remaining egg whites. Pour the mixture into two 20cm round pans with a base lined with butter. Bake at 165 degrees Celsius until golden brown and test with a wooden skewer. Let cool completely

Lime Curd

  1. Microwave butter and extra sugar for 1 minute on high. Stir well. In a separate bowl, whisk together the eggs, lime juice, and zest.
  2. Whisk the egg mixture quickly into the butter mixture. Whisk the egg mixture at intervals of 1 minute while heating on high.
  3. Strain through fine sieve and cool. Then, refrigerate the mixture until it is well chilled.

Cream Cheese Frosting

  1. Beat cream cheese until it is smooth. Beat in the icing and sugar until well combined. Beat in the cream until combined. Refrigerate until required
  2. If necessary, cut a thin piece from the top of each cake to make it flat. Place the cake on a platter.
  3. Spread the cream cheese frosting over the base layer. Then, top with the rest of the cake cover, the sides, and the remaining frosting.
  4. Sprinkle coconut over the top of the cake, and decorate with passion fruit, lychees, and lime leaves. The remaining lime curd should be chilled for 30 minutes prior to serving.

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