A two layered round cake recipe with tangy lime and sweet coconut.
Preheat oven to 350F.
Grease and line two 9 inch round baking tins.
Sift together flour, baking powder and salt.
Cream butter until soft. Add sugar, lime rind and beat until pale and fluffy.
Beat in eggs, one at a time.
Gradually fold in dry ingredients to we, alternating with the lime juice, and coconut.
Divide mixture between cake pans and bake for 30 minutes until golden.
Cook in tins on a wire rack and then after 10 minutes, flip over and peel off parchment liner.
For the frosting:
Heat sugar, water, cream of tartar until dissolved.
Boil to reach 250F on a sugar thermometer.
Remove from heat and let cool for 1 minute, then whisk in egg until thick.
Frost the first layer of cake, and then sandwich the second layer on top, followed by frosting on entire cake. Reserve about 1 cup of frosting for garnish.
Add remaining frosting to a piping bag and using a wide tip, pipe ping pong ball sized circles around the perimeter of the cake.
Sprinkle entire cake with shredded coconut.
Garnish with lime slices.
Refridgerate for 2 hours before serving.