1. Pre-arrange oven shelves in the oven; you’ll need two space them as evenly as you can in the oven which will depend on your oven. Pre-heat your oven to 160°C (320°F) on fan forced (true convection).
2. Grease three 8 x 2 inch (20cm) round cake pans and line the base with baking paper.
3. Beat the eggs and sugar for 10 minutes on a moderate speed.
4. Mix the flour and baking powder together and add to the egg and sugar mix along with the melted butter.
5. Fold in the coconut and coconut milk and divide evenly between the pans.
6. Place into oven and bake for 35 – 45 min, or until the cakes are golden brown and spring back when touched.
7. Leave in tins for 10 minutes then turn out onto a rack to cool.
1. Place all ingredients except the lime zest into a small saucepan and whisk over a medium heat until the mixture begins to thicken slightly – do not boil.
2. Strain into a bowl and stir in the lime zest. If desired you can add 1-2 drops of blue food colouring to make the curd a brilliant green (mine was more a snot green).
3. Refrigerate the lime curd overnight to set.
1. Sieve the confectioners sugar into a bowl.
2. Add the coconut extract and enough coconut milk to give it a pouring consistency.
70g sliced almonds
½ cup heavy cream
Fresh, sliced, seasonal fruit (I used mangoes)
1. Pre-heat your oven on bake to 180°C (350°F)
2. Mix the almonds with one tablespoon of the coconut icing
3. Place into oven and toast until golden and crunchy (roughly 15 – 20 minutes).
4. Whip cream with two tablespoons of the lime curd (preferably the curd without food colouring), until soft peaks form.
5. Place first layer of the cake topside down and evenly spread with half of the lime curd, then half of the cream and half of the sliced fruit. Sprinkle with the toasted almonds and then repeat with second layer (but place topside up). Place top layer on, pour coconut icing so that it drizzles down the side and then sprinkle with extra toasted almonds and let icing set. Serve and enjoy.