Ingredients
2 large eggs2 large egg yolks1/2 cup plus 3 tablespoons sugar, divided6 tablespoons lime juice2 teaspoons grated lime zest1/2 cup cold butter, cubed1 cup heavy whipping cream1/2 teaspoon vanilla extract1 prepared angel food cake (8 to 10 ounces)1 cup sweetened shredded coconut, toasted
Preparation
In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool.
In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture.
Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.
