I am never that sure about coconut. Maybe it’s because my sister was allergic to it growing up and it was never a household staple, whatever the reason I tend to veer away from it. This recipe intrigued me though, whether it was the extraordinary height of it or the dazzling white of the icing, I just had to make it.
The thing about our Fisher and Paykel cook book is that you know the recipes are well tested, and the narratives faithful; let’s just say my predecessors were thorough. So I wasn’t surprised when as the book indicated, making the cakes was a breeze. I was however shocked as assembly turned into an avalanche of white icing enveloping the cake in white, definitely not the beautifully drizzled cake in the cook book photograph. Word to the wise, pour the icing slowly and avoid my mistake.
Make the lime curd the day before so it is set nicely or opt to buy it, it will be fabulous either way.