Flourless Bitter Lime Coconut Macaroon Cake With Wh

Name: Flourless Bitter Lime Coconut Macaroon Cake With White Chocolate Whipped Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces white chocolate, finely chopped; 1 cup heavy cream, divided; 3 large seedless limes (10 to 12 ounces); 6 large eggs; 1 1/4 cup (8 3/4 ounces) granulated sugar, divided; 1 teaspoon vanilla extract; 1/4 plus 1/8 teaspoon salt; 1 1/4 cups sweetened, shredded coconut; 1 cup blanched sliced almonds; 3 tablespoons (1 1/2 ounces) unsalted butter, melted

Servings: persons

1
Heat white chocolate and 1/4 cup cream in microwave safe bowl on reduced power until melted and smooth. Whisk into remaining cream and chill until completely cold.
2
Adjust oven rack to middle position and preheat to 350u00b0F. Line bottom of 8-inch springform pan with parchment paper and grease sides. Cover bottom of pan with foil (see note). Zest 1 or 2 limes to get 2 tablespoons lightly packed zest; set zest aside. Using peeler, remove rind and as much of the white pith as possible from all of the limes; discard pith.
3
Using a fork, carefully poke a few holes in limes. Place in microwave safe bowl. Cover and microwave on high until limes are soft and juice is beginning to pool at the bottom of bowl, 5 to 6 minutes. Remove cover and let cool.
4
Whisk eggs, 1 cup sugar, reserved lime zest, vanilla, and salt in large bowl until well combined. Place remaining 1/4 cup sugar, coconut, and almonds in food processor and pulse until mixture is fine. Whisk into egg mixture.
5
When limes are cool enough to handle, process in food processor to a puree (about 2 minutes) and whisk into egg mixture along with any lime juice from the bowl. Whisk in melted butter. Pour into prepared pan and bake until cake is golden and set, about 55 minutes. Transfer pan to wire rack to cool completely.
6
When ready to serve, whip white chocolate mixture using mixer fitted with whip attachment until medium peaks form. Serve a dollop of cream on top of slices of cake.

1086

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ounces white chocolate, finely chopped, 1 cup heavy cream, divided, 3 large seedless limes (10 to 12 ounces), 6 large eggs, and more.

Yes, Flourless Bitter Lime Coconut Macaroon Cake With White Chocolate Whipped Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flourless Bitter Lime Coconut Macaroon Cake With White Chocolate Whipped Cream Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions