Recipe

Lime curd and coconut cake

Nov 30, 2009 1:00pm
  • 1 hr 45 mins cooking
  • Serves 12
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Ingredients

Lime curd and coconut cake
  • 2 cup (300g) plain flour
  • 1/2 cup (110g) caster sugar
  • 150 gram (4½ ounces) cold butter, chopped
  • 2 egg yolks
  • 1 tablespoon cold water
  • 1/3 cup (115g) lime marmalade
  • 125 gram (4 ounces) butter
  • 2 eggs
  • 2 teaspoon finely grated lime rind
  • 2/3 cup (150g) caster sugar
  • 1 cup (150g) self-raising flour
  • 1/2 cup (40g) desiccated coconut
  • 1/4 cup (60ml) milk
  • 1/4 cup (60ml) lime juice
  • 125 gram (4 ounces) unsalted butter
  • 2 eggs
  • 1 teaspoon finely grated lime rind
  • 1/3 cup (80ml) lime juice
  • 2/3 cup (150g) caster sugar
  • 2 small_piece limes (130g)
  • 2 cup (500ml) water
  • 3/4 cup (165g) caster sugar

Method

Lime curd and coconut cake
  • 1
    Process flour, sugar and chopped butter until crumbly. With motor operating, add egg yolks and enough of the water to make ingredients cling together. Turn dough onto floured surface, knead gently until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
  • 2
    Meanwhile, preheat oven to 180°C/350°F. Grease 22cm (9-inch) closed springform pan.
  • 3
    Heat marmalade in small saucepan over low heat until spreadable.
  • 4
    Roll pastry between sheets of baking paper until large enough to line base and side of pan. Lift pastry into pan, ease into side, trim edge. Spread marmalade over pastry base.
  • 5
    To make lime and coconut filling; have butter and eggs at room temperature. Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour, coconut, milk and juice. Pour into pastry case. Bake cake about 1 hour 10 minutes. Stand cake in pan, with clip still closed, for 10 minutes before removing ring from cake; cool.
  • 6
    Meanwhile, make lime curd. and candied lime.
  • 7
    Spread curd over top of cake; top with candied lime.

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