- 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.
- 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
- Microwave butter and extra sugar for 1 minute on high. Stir well. In a separate bowl, whisk together the eggs, lime juice, and zest.
- Whisk the egg mixture quickly into the butter mixture. Whisk the egg mixture at intervals of 1 minute while heating on high.
- Strain through fine sieve and cool. Then, refrigerate the mixture until it is well chilled.
- 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
- If necessary, cut a thin piece from the top of each cake to make it flat. Place the cake on a platter.
- Spread the cream cheese frosting over the base layer. Then, top with the rest of the cake cover, the sides, and the remaining frosting.
- 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.