This marvelous cake will certainly smash it as a dessert on a hot summer night, reminding you of a white beach with coral blue water and coconut trees everywhere. Sub the coconut cream by simple whipped cream, if you want to cut down the exoticness of the cake.
For the cake
- 4 egg whites
- a small splash of lemon juice
- 95g caster sugar
- 30g all purpose flour, sifted
- 40g coconut powder (finely ground coconut flakes)
For the lime curd
- 115g castor sugar
- 25g cold butter, cut in cubes
- 2 large eggs, lightly whisked
- juice of 2 limes
- finely grated peel of 1 lime
For the coconut frosting
- 400ml coconut milk
- 40g castor sugar
- coconut flakes, to decorate
Put the coconut milk 2 hours ahead in the refigerator, in order to make sure that the fat and the juice become seperated.
Preheat the oven to 350°F. Grease a round baking pan (about 7 inch diameter) and dust with some flour.
In a large mixing bowl, beat the egg whites with the lemon juice until soft peaks form. On high speed, add the sugar and keep beating until stiff.
Carefully fold in the flour and the coconut flakes. Mix to a smooth batter and pour in the prepared baking pan. Bake the cake about 30 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. When the cake comes out of the oven, immediately pass your knife along the sides of the pan to prevent the cake from collapsing in the middle. Don’t worry if it might not look as beatiful as you thought it would be, the coconut glaze will eliminate this.
Continue by making the lime curd. In a saucepan on medium heat, combine all of the ingredients except the grated lime peel. Keep whisking until it comes together and it can hold its shape, about 12 to 15 minutes. Pass through a sieve and mix through the grated lime peel.
Unmould the coconut cake and carefully cut lengthwhise in the middle. Spread the lime curd on one side of the cake and press down with the other side.
Open the can of coconut milk and scoop out the white and thick part along the top. In a large mixing bowl, combine the coconut fat with the caster sugar. Start beating with an electric mixer until you have the consistency of whipped cream, certainly not too long. Cover the cake with the coconut whipped cream and decorate with some more coconut flakes. Keep the coconut explosion cake in the fridge until ready to serve.