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Toasted Coconut Cake W/Lime Filling

Toasted Coconut Cake W/Lime Filling recipe image
This elegant Toasted Coconut Cake with Lime Filling offers a delightful balance of sweet, tropical flavors and bright citrus acidity. The cake itself is light and airy, made with whipped egg whites and toasted flaked coconut, providing a wonderful textural contrast to the smooth, tangy lime curd filling. Topped with a fluffy Italian meringue icing and more coconut, it&# 226;ÂÂs a show-stopping dessert perfect for summer gatherings, birthdays, or special celebrations. The combination of warm toasted coconut and sharp lime creates a memorable taste experience that feels both homemade and sophisticated.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 714.6
Dietary: Vegetarian
Description
This elegant Toasted Coconut Cake with Lime Filling offers a delightful balance of sweet, tropical flavors and bright citrus acidity. The cake itself is light and airy, made with whipped egg whites and toasted flaked coconut, providing a wonderful textural contrast to the smooth, tangy lime curd filling. Topped with a fluffy Italian meringue icing and more coconut, it&# 226;ÂÂs a show-stopping dessert perfect for summer gatherings, birthdays, or special celebrations. The combination of warm toasted coconut and sharp lime creates a memorable taste experience that feels both homemade and sophisticated.
Ingredients
  • 1 cup Coconut -- flaked
  • 2 1/4 cup Cake flour -- not self
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    Line the bottoms of two 8-inch round cake pans with wax paper; grease and flour the pans, shaking out excess flour.
  3. 3
    Spread 1 cup flaked coconut in a jelly-roll pan. Toast in the preheated oven, stirring once or twice, for 7 minutes or until golden. Let cool completely.
  4. 4
    In a bowl, whisk together 2 1/4 cups cake flour, 3 tsp baking powder, and 1/4 tsp salt. Set aside.
  5. 5
    In a large bowl with an electric mixer, cream 1/2 cup shortening with 3/4 cup sugar until light and fluffy.
  6. 6
    Beat in 3 egg yolks, one at a time, then beat in 1 tsp vanilla.
  7. 7
    Add the flour mixture alternately with 1 cup milk, beginning and ending with the flour mixture. Beat until smooth.
  8. 8
    In a separate clean bowl, beat 3 egg whites with 1/4 tsp salt until foamy. Add 1/4 tsp cream of tartar and beat until soft peaks form.
  9. 9
    Gradually beat in the remaining 1/2 cup sugar, a little at a time, until stiff glossy peaks form.
  10. 10
    Stir the toasted coconut and one-fourth of the meringue into the batter to lighten it. Gently fold in the remaining meringue.
  11. 11
    Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a tester comes out clean.
  12. 12
    Cool cakes in pans on racks for 10 minutes, then invert onto racks to cool completely.
  13. 13
    For the filling: In a small heavy saucepan, whisk together 1/4 cup sugar, 2 TB cornstarch, 1/8 tsp salt, 1/4 cup fresh lime juice, 2 TB fresh lemon juice, and 1 lightly beaten egg.
  14. 14
    Bring mixture to a rolling boil over moderately high heat, whisking constantly. The mixture will thicken.
  15. 15
    Whisk in 2 TB softened unsalted butter. Let filling cool completely.
  16. 16
    Split each cake layer in half horizontally with a serrated knife. Brush off loose crumbs.
  17. 17
    On a plate, place one cake layer cut-side up. Spread with one-third of the lime filling, leaving a 1/2-inch border.
  18. 18
    Sprinkle 1/4 cup coconut over the filling. Top with another cake layer cut-side down. Repeat layering with remaining filling and coconut.
  19. 19
    For the icing: In a saucepan, combine 1 1/2 cups sugar, 2 TB light corn syrup, and 1/3 cup water. Bring to a boil, covered, stirring to dissolve sugar.
  20. 20
    Boil uncovered until syrup reaches 240ðF (116ðC) on a candy thermometer.
  21. 21
    While syrup boils, beat 3 egg whites with a pinch of salt and 3/4 tsp cream of tartar in a heatproof bowl until frothy.
  22. 22
    Once syrup reaches 240ðF (116ðC), pour it in a thin stream into the egg whites while beating continuously.
  23. 23
    Beat in 3/4 tsp vanilla. Beat until the bowl is no longer hot and icing is fluffy. If too stiff, beat in 1-2 TB hot water.
  24. 24
    Spread icing over top and sides of cake. Cover with 1 1/2 cups flaked coconut. Garnish with lime slices.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 714.6kcal
% Daily Value *
Total Fat 21.4g33%
Saturated Fat 16.3g82%
Cholesterol 0.0mg0%
Sodium 22.8mg1%
Total Carbohydrate 118.5g40%
Dietary Fiber 6.1g25%
Sugars 3.9g
Protein 12.8g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure egg whites are at room temperature for best volume when whipping.

Use a candy thermometer for the meringue icing to ensure food safety and proper texture.

The lime filling can be made ahead and stored in the refrigerator for up to 3 days. Let it come to room temperature before assembling.

For a vegan version, substitute shortening with vegan butter and use aquafaba or a commercial egg replacer for the egg whites and yolks, though texture will differ.

Store leftover cake in the refrigerator due to the egg-based filling and icing. Bring to room temperature before serving for best flavor.

Keywords: cake, coconut, lime, meringue, dessert, baking, layer cake, citrus, curd, flaked coconut, angel food, summer dessert, tropical, icing, egg whites, toasted coconut, lime curd, party cake
Read it online: https://www.chefs-mate.com/recipe/toasted-coconut-cake-w-lime-filling/