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Ingredientes
- Butter, for baking pans
- 2 3/4 c. all-purpose flour
- 2 1/2 tsp baking pwdr
- 1/2 tsp salt
- 1 1/2 c. sugar
- 1 c. unsalted butter, room temperature
- 4 lrg Large eggs
- 1 c. lowfat milk
- 2 tsp vanilla extract
- Lime Curd
- 3/4 c. sugar
- 1 pch salt
- 6 lrg egg yolks
- 1 x lime, grated zest only
- 3/4 c. fresh lime juice
- 1/4 c. butter, cut into chunks
- Cream
- 3 c. whipping (35%) cream
- 1 Tbsp. icing sugar
- 1 Tbsp. rum
- Assembly
- 1 x 1 coconut, skin removed and grated, toasted
Direcciones
- Preheat oven to 350 degrees F.Butter and flour two 9-inch round cake pans.
- Sift flour, baking pwdr and salt in a large bowl to blend.
- Using an electric mixer with the paddle attachment, whip sugar and butter on medium-high for 5 min or possibly till fluffy, scraping down the sides as needed.
- Add in the Large eggs one at a time, beating well after each addition.
- Add in the vanilla.
- Alternately beat in 1/3 of the lowfat milk and vanilla mix and then 1/3 flour mix into butter mix till all of it is combined.
- Divide batter equally among pans.
- Bake till a tester inserted into centre of cakes comes out clean, about 25 min.
- Cold completely.
- Lime Curd:Combine sugar, salt, egg yolks, lime zest and lime juice in a medium stainless steel bowl and place it over a medium pot of simmering water, making sure the bottom of the bowl does not touch the water.
- Cook, stirring constantly with a whisk, till thickened, about 10 min.
- Remove from the heat and stir in the butter.
- Cover the surface of the curd with plastic wrap and cold.
- Cream:Whip the cream and sugar in an electric mixer till medium peaks hold.
- Stir in the rum.
- Assembly:Cut the cakes in half crosswise.
- Put a cake layer on a cake plate.
- Spread a layer of lime curd on top.
- Top with the second layer and spread with more curd.
- Repeat with the remaining layers and the remaining curd, ending with a cake layer.
- Cover the cake completely with the cream and press the grated coconut all over the cake.
- This cake is to die for! Moist white cake and mouth-puckering lime curd is an awesome combo. The addition of grated fresh coconut and rum-spiked whipped cream makes this a truly decadent and special cake.
- To grate fresh coconut, poke the coconut in its soft "eye". (There are two small round dents on one end of the coconut. Try poking both to determine that is the soft one). Drain the lowfat milk from the coconut and you can always spoon some over the cooked cake to keep it moist. Smash the coconut with a hammer or possibly other heavy object till it cracks open (or possibly into large pcs). Grate the white meat side of the coconut pcs on a box grater.
- Yield is 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 12 servings | |
| Calories 829 | |
| Calories from Fat 530 | 64% |
| Total Fat 60.51g | 76% |
| Saturated Fat 38.15g | 153% |
| Trans Fat 0.0g | |
| Cholesterol 310mg | 103% |
| Sodium 761mg | 32% |
| Potassium 196mg | 6% |
| Total Carbs 66.38g | 18% |
| Dietary Fiber 2.5g | 8% |
| Sugars 40.62g | 27% |
| Protein 8.38g | 13% |
