Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 2 egg yolks

  3. 1/2 Cup plus 3 Tablespoons sugar, divided

  4. 6 Tablespoons fresh lime juice

  5. 2 teaspoons grated lime peel

  6. 1/2 Cup cold butter, cubed

  7. 1 Cup heavy whipping cream

  8. 1/2 teaspoon vanilla extract

  9. 1 prepared angel food cake (10 inches)

  10. 1-1/2 Cups flaked baking coconut, toasted

Instructions Jump to Ingredients ↑

  1. In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup of sugar, lime juice and peel. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool. In a large mixing bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 Cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.


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