| Prep Time | 1-2 hours |
| Cook Time | 15-20 minutes |
| Passive Time | 1-2 hours |
| Servings |
Servings
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Ingredients
Make the coconut cake:
- 1 3/4 cup All-purpose flour
- 3/4 cup Coconut Flour
- 1 1/2 tsp Baking powder
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Unsalted Butter (Softened to room temperature)
- 1 1/4 cup Granulated Sugar
- 1 tsp Pure Vanilla extract
- 3 Large eggs
- 1 can (398ml) Coconut Milk
Make the mousse:
- 1/3 - 1/2 cup lime juice (aproximatly 3 limes)
- 2 Egg yolks
- 1 Large Egg
- 1/3 cup Granulated Sugar
- 6 tbsp Unsalted Butter (softened to room temperature)
- 1/2 tsp Salt
- 2 Lage egg whites
- 2 tbsp Granulated Sugar
- 1 1/2 cup Heavy Whipping Cream
- Green Gel Food Coloring
Assembly (optional)
Ingredients
Make the coconut cake:
Make the mousse:
Assembly (optional)
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Instructions
Make the Lime Mousse
- Make the Lime Curd: In a double boiler or in a bowl over a saucepan filled with 1-2 inches of simmering water, combine the lime juice, 1/3 cup sugar, and egg yolks, stir until smooth 4 to 5 minutes.
- Raise heat to medium, cook, stirring constantly, until thick enough to coat back of a spoon, 4 to 8 minutes (do not boil).
- Take off the heat and add in the butter stir until it is melted and the curd is smooth. Cover the bowl with plastic wrap so that it doesn’t form a skin. Let cool
- In the bowl of a stand mixer with the whisk attachment or in a large bowl with a hand mixer, whip the heavy whipping cream until stiff peaks form. In another bowl whip the egg whites until foamy then gradually add the 2 tbsp of sugar and mix for another 3-5 minutes until peaks form. Whisk lime curd to loosen, then gently fold in whipped cream and meringue. Let cool again while preparing the coconut cake.
Make the Coconut Cake
- Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius and line a 9 by 13-inch pan with parchment paper and nonstick cooking spray.
- In a medium or large bowl, sift together flour baking powder, baking soda, and salt. Whisk to combine.
- In the bowl of a stand mixer cream the butter and sugar for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, scraping the sides of the bowl after each addition.
- Add a third of the flour mixture, then half of the coconut milk, add another third, and the last bit of coconut milk until uniform. Finally, add the rest of the flour and mix everything until fully combined.
- Spread evenly in the pan using a spatula if needed. Bake for 15-20 minutes until a toothpick inserted in the center of the cake comes out clean
- Once the cake is cooled, use a tall round cookie cutter or other sharp cutters, cut cubes or small circles of cake, and set aside.
- Fill a piping bag with a piping tip of choice with the lime mousse.
- Add the first layer of cake at the bottom of your serving cup or serving bowl then pipe a layer of lime mousse than another cake layer and the last layer of mousse
- Top the cup with cake cubes, berries (I'm using strawberries), toasted coconut, and lime slices if desired
- Serve chilled: Enjoy!