Coconut and Lime Curd Cakes with Whipped Coconut Frosting

Preheat the oven to 160°C fan bake.

Combine the flour, almonds, coconut and icing sugar in a bowl, ensuring there are no lumps.

In a separate bowl whisk the egg whites with a fork until foamy. Mix into the dry ingredients then add the butter and lime zest and stir to combine well. The batter will be of thick pouring consistency.

Divide the batter among the muffin tin holes and top each with a tablespoon of lime curd. Lightly swirl it through with a toothpick or skewer.

Bake for about 25 minutes, turning the tray for even browning, or until golden and firm and the cakes pull away from the side of the tin.

Cool for 2 minutes then run a small palette knife or a round bladed knife around the inside edge of each tin to loosen the cakes. Place a cooling rack over the top and, holding both the tin and the rack, invert to remove the cakes. Cool completely before frosting.

To serve: Spread the coconut frosting over the cakes and top with the toasted coconut. Makes 6

Chill the tin of coconut cream in the fridge for at least 12 hours, but 24 is best.

Remove from the fridge without shaking the tin and remove the lid.

Spoon out the thick, set layer of cream and place in the chilled bowl of a stand mixer along with the vanilla and icing sugar. Whisk until thick and light, adding more sugar if desired. This can take 10 minutes of whisking. Cover and chill until ready to use. Makes about 1¼ cups (depending on the coconut cream used)

Cook's note: I use Kara Coconut Cream for the best result. When well chilled, the whole tin sets without any separation. All brands differ and you will only get half the quantity of solids from some tins.