Coconut Lime Cake

Instructions

• 1

  Insert the wire racks into positions 8 and 4. Set the oven to Bake, Convection, 165°C, for 22 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Grease and line the base of 3 x 20cm round cake pans with parchment paper.

• 3

  Sift the flour, cornstarch, baking powder and baking soda twice and set aside.

  Tip: Sifting the dry ingredients together twice, eliminates any lumps, ensures the ingredients are well incorporated and aerates the flour resulting in a lighter batter.
• 4

  Beat the butter, sugar, salt and vanilla in the bowl of a stand mixer on medium speed for 3 minutes, or until pale and creamy. Scrape down the bowl, if necessary.

• 5

  Add the egg whites and beat until well combined. Then gradually beat in the sour cream. Scrape down the side of the bowl.

  Tip: Reserve the yolks for the pastry cream.
• 6

  Add a third of the sifted dry ingredients, mix on low speed until just combined. Add half the coconut milk. Add another third of the dry ingredients and the remaining coconut milk. Finishing off with the remaining dry ingredients. Scraping the bowl occasionally.

• 7

  Divide the batter evenly between the pans and level the tops.

  Tip: Approximately 425g in each pan.
• 8

  Once preheated, place two pans in rack position 4 and one in rack position 8 and cook for 22 minutes. When the Rotate Remind signals, swap the pans and continue cooking. Meanwhile, make the pastry cream.

• 9

  Place the milk, coconut milk and vanilla in a medium saucepan, place the pan over medium-high heat and bring to a boil. Remove from the heat as soon as it comes to a boil.

• 10

  Place the egg yolks, sugar, cornstarch and salt in a heatproof bowl and whisk until smooth. Gradually pour the hot milk over the egg yolk mixture and whisk to combine. Return to the saucepan.

• 11

  Place the saucepan over medium-high heat and whisk until mixture boils and thickens. Transfer to a shallow dish. Cover with plastic wrap directly on the surface to prevent a skin forming and allow to cool. Place in the refrigerator to chill.

• 12

  The cakes are ready when a skewer inserted into the center comes out clean. If not, bake for a few more minutes.

  Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate result.
• 13

  Stand the cakes in the pans for 30 minutes, then turn onto wire racks to cool completely. Meanwhile, make the lime syrup.

• 14

  Place the sugar and water in a small saucepan, place the pan over medium-high heat and stir to dissolve the sugar. Bring to a boil. Once boiled, remove from the heat, stir in the lime juice and Malibu and set aside.

  Tip: Grate the lime zest before juicing.
• 15

  Use a serrated knife to level the top of the cakes. Brush each cake generously with some of the syrup, allow the cakes to stand to absorb the syrup and repeat until all the syrup has been absorbed.

• 16

  Once the pastry cream has chilled, place it in the bowl of a stand mixer and whisk for 5 minutes, or until smooth. Add the cream and whisk for a further 3 minutes, or until thick. Add the lime zest and shredded coconut and whisk until combined.

• 17

  Place one cake, top-side up on a cake board or serving plate. Spread with a quarter of the pastry cream and sandwich with another cake. Spread with another quarter of the pastry cream and sandwich with the remaining cake, top-side down to create a flat top. Spread the remaining pastry cream over the top and side.

  Tip: A turntable and cake scraper makes it easier to spread.
• 18

  Press some of the shredded coconut around the side of the cake and sprinkle around the top edge. Clean off any excess coconut that’s around the cake. Refrigerate for 1 hour to allow the pastry cream to set.

• 19

  Decorate with the blueberries, sprinkle with powdered sugar and the remaining coconut. Slice and serve.