Coconut Lime Cake
10 servings
90 minutes
Coconut-lime cake is a true paradise dessert combining the exotic freshness of lime and the gentle sweetness of coconut. Inspired by American pastry traditions, this cake adds a touch of tropical brightness to classic baking. The airy sponge cake filled with coconut flakes creates a light texture, while the lime curd provides a refreshing citrus accent. Coconut cream adds velvety softness, making each bite incredibly tender. Perfect for festive evenings and special occasions, its taste transports you to warm tropics. Lime adds a slight tartness that perfectly balances the sweetness of coconut, creating a harmony of flavors. Chilled, it becomes even more refreshing, and a light dusting of powdered sugar completes its flawless appearance. Exquisite and refined, this dessert leaves unforgettable impressions.
1
For the sponge cake, take 4 eggs and separate the whites from the yolks. Whisk the yolks with 75 g of sugar until fluffy and white, then add coconut flakes and mix. Whip the egg whites with 75 g of sugar until stiff peaks form. Gently fold the egg whites into the yolks in portions (2-3 times), mixing with a silicone spatula from bottom to top. Sift flour with baking powder and add to the egg mixture, gently mixing with a silicone spatula from bottom to top. Grease a springform pan with butter, pour in the batter, and bake for 20-25 minutes at 180°C. Let the finished cake cool.
- Chicken egg: 6 pieces
- Sugar: 250 g
- Coconut flakes: 50 g
- Wheat flour: 180 g
- Baking powder: 0.5 teaspoon
- Butter: 50 g
2
For lime curd, mix the juice of 1.5 limes with 50 g of sugar, whisk in 3 egg yolks one at a time, and place it in a water bath. Whisk the cream thoroughly until thickened, about 8-10 minutes. The finished cream should have a consistency similar to thick sour cream. Remove the cream from the water bath, mix in 50 g of butter, cover the container with plastic wrap, and cool. After cooling, the cream will thicken a bit more.
- Lime: 2 pieces
- Sugar: 250 g
- Egg yolk: 3 pieces
- Butter: 50 g
3
For the coconut cream, soak the gelatin in the juice of half a lime. In a bowl, whisk together 2 eggs, 50 g of sugar, and 50 g of starch. Heat the coconut milk and carefully pour it into the egg mixture (initially in a thin stream), while actively whisking to prevent the eggs from curdling. Thicken the cream in a water bath for about 10-15 minutes. Add gelatin to the finished cream, mix well, and cool.
- Gelatin: 6 g
- Lime: 2 pieces
- Chicken egg: 6 pieces
- Sugar: 250 g
- Potato starch: 50 g
- Coconut milk: 350 ml
4
Cut the sponge cake into 3 parts. Spread half of the curd on the bottom layer, add half of the coconut cream on top, cover with the second layer, add curd and cream again, and cover with the top layer. It's better to assemble the cake in the same removable form in which the sponge was baked, as the cream will initially be a bit runny and may leak out. Leave the cake in the refrigerator for a few hours. Before serving, dust with powdered sugar.
- Powdered sugar: to taste