This dessert is a taste of the tropics in cake form. Light coconut-lime chiffon cake are layered with a lime mousse and topped with fluffy whipped cream and a dusting of toasted coconut. Make sure you save yourself a slice. This is the kind of cake that doesn’t last long.
Adapted from Flavorful by Tish Boyle
For Chiffon Cake
1 cup cake flour
3/4 cup granulated sugar, divided
1 tsp baking powder
1/2 tsp salt
4 large eggs, room temperature and separated
1/2 cup vegetable oil
1 tsp. lime zest
2 tbsp fresh lime juice
2 tbsp whole milk
1 tsp vanilla extract
1/4 tsp cream of tartar
1/2 cup unsweetened shredded coconut
2/3 cup water
1/2 cup white sugar
2 tbsp water
1 tsp unflavored gelatin powder
8 large egg yolks
1 1//4 cups granulated sugar
1/2 cup fresh lime juice
1/8 tsp salt
10 tbsp unsalted butter cut into pieces
1 cup plus 2 tbsp heavy cream
3 tbsp unsweetened shredded coconut
1 cup heavy cream
3 tbsp confectioners’ sugar
1/2 tsp vanilla extract
For Chiffon Cake
- Preheat oven to 325 degrees.
- Grease the bottom of a 9-inch springform pan. Line bottom with parchment paper and grease paper.
- Sift together flour, 1/2 cup sugar, baking powder and salt. Set aside.
- With a stand or handheld mixer beat egg yolks, oil, lime zest and juice, milk, and vanilla at medium speed until blended.
- Reduce speed to low and add flour mixture slowly, mixing just until incorporated.
- In another bowl whisk egg whites and cream of tarter at medium speed until soft peaks form. Gradually beat in remaining sugar then raise sped to high and beat until whites are stiff.
- Fold 1/4 of the whites into the cake batter with a spatula.
- Gently fold in remaining whites.
- Pour batter into prepared pan and smooth the top.
- Bake for 28-32 minutes or until toothpick inserted comes out clean.
- Let cake cool in pan for 5-10 minutes. Then invert pan on a cooling rack to cool completely.
- Place sugar and water in a small saucepan and bring to boil, stirring occasionally until sugar is completely dissolved.
- Let stand at room temperature until ready to use.
- Put water in heatproof measuring cup. Sprinkle gelatin over water and let stand for 5 minutes to soften
- Set cup in a pan of simmering water for several minutes, stirring occasionally, until gelatin is dissolved and mixture is clear. Leave in hot water until ready to use.
- In a medium saucepan whisk together egg yolks and sugar until blended.
- Stir in lime and lemon juices, salt, and butter and cook over medium heat whisking continuously until mixture thickens (approx. 7-10 minutes).
- Remove from heat and stir in gelatin water.
- Strain mixture through a sieve into a bowl, pressing it through with a spatula.
- Place bowl in ice bath (i.e., a large bowl 1/3 filled with ice and water) and stir frequently until slightly cooler than room temperature (approx. 10 minutes).
- Whisk cream until it forms medium-firm peaks.
- Fold a heaping spoonful into lime mixture. Gently fold in remaining cream.
- Toast coconut in skillet over medium heat, stirring frequently, until light golden brown and fragrant.
- Let toasted coconut cool completely.
- Whip heavy cream in a bowl until soft peaks form.
- Add sugar and vanilla and whip until medium-firm peaks form.
To Assemble Cake
- Reinvert cooled cake and remove the side of springform pan.
- Using large serrated knife cut cake into two layers.
- Place top layer, cut side up, back in bottom of reassembled springform pan.
- Using a pastry brush saturate cake layer with half of the simple syrup.
- Using a small offset spatula, spread about 2 cups of mousse evenly on top of layer.
- Top with other half of cake cut side up.
- Brush cake with remaining simple syrup.
- Top with even layer of remaining lime mousse.
- Refrigerate for at least 3 hours until mousse has set.
- Run a thin blade knife around sides of cake and remove side of springform pan.
- Clean up sides of cake if needed using a hot spatula.
- Top with toasted coconut and whipped cream.
- Serve cake immediately or refrigerate for up to three days.