Toasted Coconut Cake W/lime Filling

Ingredients

100 gr coconut flaked
280 gr cake flour self rising
14 gr baking powder
2 gr salt
95 gr shortening room temperature
250 gr sugar
3 egg separate out yolks
7 gr vanilla
240 ml milk
3 ml cream of tartar
1 filling
50 gr sugar
16 gr cornstarch
60 ml lime juice
30 ml lemon juice
1 egg
18 gr butter
300 gr sugar
40 gr corn syrup
3 egg room temperature
120 gr coconut flaked
1 slice lime for
2 greased
8 by
2 round cake pans with rounds of wax paper
700 oven
250 gr sugar
1 make the filling in a saucepan whisk the sugar
1/2 with a long serrated knife
3/8 lime filling
1/2 border
20 gr coconut

Instructions

Make the icing: In a saucepan combine the sugar, corn syrup, one third cup water, bring the mixture to a boil, covered, over moderate heat, stirring occasionally to dissolve the sugar, and boil the syrup, uncovered until it registers 120ºC on a candy thermometer. While the syrup is boiling, in a heatproof bowl with an electric mixer beat the whites with a pinch of salt and the cream of tartar until they are frothy. As soon as the syrup reaches 120ºC . add it to the whites in a thin stream, continuing to beat the whites while the syrup is being added. Beat in the vanilla and beat the icing until the bowl is not longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons hot water, or enough to form a fluffy, spreadable icing.) Spread the icing over the side and top of the cake and cover the cake with the coconut. Garnish the cake with the lime slices.