PREHEAT OVEN 350*
3 c. all purpose flour (or 3 1/3 C cake flour)
5 tsp. baking powder
2¼ c. sugar
Add to flour mixture until cornmeal texture:
¾ c. soft butter (if unsalted add 1 tsp salt)
Add slowly to butter mixture & beat till smooth:
1 c. Jansal Valley 20/22% Coconut Milk
Mix together lightly then add to above and beat until smooth:
7 egg whites
½ tsp. vanilla
1 tsp. coconut extract or coconut/rum liquor
½ c. milk
2-9” pans. Grease & paper line, wrap with soaked baking straps. Bake approx 30 min.
Fill with lime curd and sweetened strawberries. Frost with Coconut Buttercream and coat with toasted Jansal Valley Shaved Coconut.
Combine in a double boiler over simmering water:
1 c. freshly squeezed Jansal Valley Lime Juice
4 tbsp.lime rind
4 c. sugar
2 c. butter cut into pieces
Stir over simmering water until butter is melted.
Wisk together in a separate bowl:
Gradually add eggs to butter/sugar mixture. Wisk constantly to combine smoothly.
Continue stirring over heated water until the curd thickens enough to leave a path on the back of a spoon with your finger.
Cool and refrigerate.
Rum Coconut Buttercream Frosting
Wisk together in a sauté pan:
2/3 c. flour
2 c. sugar
Scald in the microwave:
1 ½ c. 20/22% Jansal Valley Coconut Milk
½ c. whole milk
Wisk into dry mixture in pan and cook over medium high heat…STIRRING constantly, until mixture thickens and begins to bubble.
Pour into mixer and cool.
Once room temperature beat in:
2 c. softened butter
2 tbsp. Pusser’s Rum
Beat until smooth and fluffy.
Toasted Shaved Coconut
1/4 - 1/2 c. Jansal Valley Shaved Coconut
Pour shaved coconut on a sheet pan.
Bake in a 350 F oven approximately 10-15 minutes. Stir coconut to prevent browning.
Remove when golden.
Cool. Press into sides and top of cake.