Toasted coconut cake with lime curd filling

I usually do a coconut cake at Easter, but I wanted to change it up a bit this year.  I thought toasting the coconut would be a great addition, and then I realized a lime curd would be much better than the lemon I usually use to fill. If you want a lemon curd though, just substitute lemon for the lime in the recipe.  It also makes a bit extra curd, but it’s great on scones or biscuits, or divine in tart shells.

The Components:
Favorite White cake recipe (I used 2 nine inch rounds)
Toasted Coconut
Lime Curd
7 minute frosting

Spread lime curd on one of the cake rounds, top with remaining cake round.  Frost with the 7 minute frosting, then coat with the toasted coconut.

Toasted Coconut
2 1/2 cups coconut

Spread coconut out on a large baking sheet, bake at 400 degrees for 6-8 minutes, or until golden and fragrant.  Stir a couple of times while cooking to avoid burning edges. 

Lime Curd Makes more than you’ll need, keeps a few weeks in the fridge
5 eggs
1 cup sugar
2/3 cup lime juice (or lemon)
1/2 cup butter, melted
zest of 2 limes

Blend the eggs, sugar, and lime juice in a blender.  Add butter while blender is on.  Transfer to a pot and cook over low heat, stirring constantly until thickens.  (Will thicken a little more after cool)
Put in a covered container in the refrigerator.  Serve on biscuits, fill tart shells, etc.
Seven Minute Frosting Makes just enough to coat cake, if you want it on really thick, or enough to fill middle of cake, double recipe

1/3 cup egg whites (3 large eggs)
1 cup plus 1 T sugar
1/3 cup water
1/2 tsp cream of tartar
1 tsp vanilla

Beat egg whites in a mixer bowl to soft peaks, sprinkle with 1 T sugar and continue beating till stiff.
Bring 1 cup sugar, water, and cream of tartar to a boil in a pot over medium heat.  Cook to 230 degrees.
With mixer on egg whites pour syrup into bowl in a small stream.  Turn mixer to high and beat until stiff and cool (about 7 minutes).
Add vanilla.

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