Coconut lime gateau

Name: Coconut lime gateau
Yield: Serves 10–12
Cuisine: American
Ingredients: 225 g/8 oz/1 cup butter, at room temperature, plus extra for greasing; grated rind of 2 limes; 225 g/8 oz/generous 1 cup caster (superfine) sugar; 12.5 ml/2½ tsp baking powder; 225 g/8 oz/2 cups plain (all-purpose) flour; 15 ml/1 tbsp liquid glucose; 10 ml/2 tsp vanilla extract; 60 ml/4 tbsp fresh lime juice (from about 2 limes); 85 g/3 oz/1 cup desiccated (dry unsweetened shredded) coconut; 4 eggs; 60 ml/4 tbsp fresh lime juice (from about 2 limes); 2 egg whites; 60 ml/4 tbsp cold water; 275 g/10 oz/scant 1½ cups caster (superfine) sugar; 2.5 ml/½ tsp cream of tartar

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

American frosting is what makes this zesty lime and coconut gateau so attractive. Made by whisking egg white and a sugar mixture over heat, the frosting is like a soft meringue icing. It tastes divine scattered with toasted coconut. Eat the gateau fresh or refrigerate it for two days.

Ingredients

225 g/8 oz/1 cup butter, at room temperature, plus extra for greasing
225

Americas
United States
Vegetarian
Cake

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line two 23cm/9in round shallow cake tins (pans) with baking parchment.
Sift together the flour and baking powder into a bowl.
In another large bowl, beat the butter until soft. Add the sugar