175 g unsalted butter, softened
1 cup (220 g) caster sugar
2 tsp finely grated lime rind
3 eggs, room temperature
1 ½ cups (120 g) desiccated coconut
1 ¾ cups (260 g) self-raising flour
¾ cup (180 ml) milk
Dried pineapple slices, to decorate
Whipped meringue frosting
2 large egg whites
1 ½ cups (330 g) caster sugar
¼ tsp cream of tartar
⅓ cup (80 ml) cold water
½ tsp pure vanilla extract
1 pineapple, trimmed and peeled
- Thinly slice the pineapple horizontally and place on universal trays lined with baking paper.
- Place in the oven on Drying function at 70°C for 6-8 hours, or until dry to touch. Remove from the oven and store in an airtight container.
Coconut and lime layer cake
- Preheat the oven on Fan Plus at 180°C.
- Beat the butter, sugar and lime rind in a freestanding mixer with paddle attachment until light and creamy.
- Add the eggs and beat well.
- Mix through the coconut, flour and milk with a spoon until smooth.
- Pour into 2 x 20 cm round cake tins greased and lined with baking paper.
- Place into the oven on shelf positions 2 and 4 and bake for 25 minutes, or until cooked when tested with a skewer. Allow cake to cool in tin.
Whipped meringue frosting
- Place 3 cm of water in a saucepan on medium heat and bring to a simmer.
- Place the egg whites, sugar, cream of tartar and cold water in a heatproof bowl on top, making sure the water is not touching the bottom of the bowl.
- Using a handheld mixer, whisk on medium low speed for 4 minutes. Increase speed to high and whisk for 3–4 minutes before removing from the heat.
- Add vanilla and continue to beat on high speed for 3–5 minutes, or until the icing is thick and glossy.
- Place 1 cake on a cake stand or plate and using a palette knife, spread with one third of the whipped meringue frosting mixture.
- Top with remaining cake and spread the remaining whipped meringue frosting over the top and sides of the cake.
- Top with slices of dried pineapple to serve.
Hints and tips
- Alternatively, the meringue can be prepared using another method. Our induction cooktops can be lowered to a temperature which remove the need for the double boiler: Place the egg whites, sugar, cream of tartar and cold water in a medium saucepan and whisk well to combine. Place on low heat, induction setting 3. Heat, stirring continuously until the sugar has dissolved. Using a handheld mixer, whisk on high speed and whisk for 3–4 minutes before removing from the heat. Scrape sides and base with a spatula occasionally to avoid meringue sticking to the saucepan. Add vanilla and continue to beat on high speed for 3–5 minutes or until the icing is thick and glossy.