Name: Coconut Cake with Lime Curd
Ingredients: 3 cups White Lily flour or cake flour (not self-rising); 1 tablespoon baking powder; 1 teaspoon salt; 1 cup whole milk; 1/2 cup fresh coconut liquid (from about 3 heavy coconuts without any cracks and containing liquid, (procedure follows) or water; 1 1/2 teaspoons vanilla; 2 1/2 sticks (1 1/4 cups) unsalted butter, softened; 1 3/4 cups sugar; 5 large eggs; 6 large egg yolks; 3/4 cup sugar; 1/2 cup fresh lime juice; 3 tablespoons heavy cream; 3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces; 2 teaspoons freshly grated lime zest; 1 cup shredded fresh coconut (procedure follows) or sweetened flaked coconut; 2 large egg whites; 1 1/2 cups sugar; 1/2 cup water; 1 tablespoon light corn syrup; 1 teaspoon freshly grated lime zest; 1 teaspoon fresh lime juice; about 4 cups shaved fresh coconut (procedure follows) or 2 1/2 cups sweetened flaked coconut

For many Southerners the holidays wouldn't be the same without coconut cake.

Because coconuts can be difficult nuts to crack — especially for cooks new to the task — we offer an easy method that involves baking the coconut briefly (which does not alter the coconut's flavor appreciably). If the coconut doesn't crack while in the oven, it will once force is applied.

Recipe notes

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