Ingredients
- butter 50g, softened
- golden caster sugar 200g
- limes 2, zested, plus more zest to serve
- lime juice 100ml, (the juice of 1-2 limes, plus the juice from the zested limes, depending how juicy they are)
- eggs 3, separated
- plain flour 75g, sifted
- dessicated coconut 50g
- coconut milk 250ml
- icing sugar for dusting
- toasted coconut flakes to serve
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lime zest in a food processor. Add the lime juice, egg yolks, flour, desiccated coconut and coconut milk, blending after each addition. Tip into a large bowl.
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Step 2
Whisk the egg whites to soft peaks with an electric whisk, and carefully tip into the blended mix. Gently fold together with a spatula or a metal spoon, trying not to lose any air.
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Step 3
Butter an ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Pour the batter into the dish and smooth over the top lightly.
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Step 4
Bake for 40-50 minutes until the top is lightly browned but still has a wobble. This will mean there’ll be a curd at the bottom of the dish. Remove the dish from the tray, dust with icing sugar, scatter over the coconut flakes, more lime zest and serve warm.
Nutritional Information
- Kcals 636
- Fat 34.5g
- Saturates 27.7g
- Carbs 56.1g
- Sugars 56.1g
- Fibre 3.5g
- Protein 8.4g
- Salt 0.2g
