1/2 stick (4 Tbsp) 50 g butter or margarine, softened
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
5/8 cup (60 g) self-raising flour, sifted
1 x 2.5 ml spoon baking powder
1 egg
25 g desiccated coconut
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
5/8 cup (60 g) self-raising flour, sifted
1 x 2.5 ml spoon baking powder
1 egg
25 g desiccated coconut
for the filling
75 g desiccated coconut
2/3 cup (150 ml) 1/4 pt boiling milk
225 g full fat soft cheese
juice of 1 lime or 1/2 lemon
3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt boiling milk
225 g full fat soft cheese
juice of 1 lime or 1/2 lemon
3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
for the topping
1 cup + 3 tbls (175 g) icing sugar (confectioners sugar), sifted
juice of 2 limes or 1 lemon
green food colouring
50 g desiccated coconut, toasted
1 lime, thinly sliced
juice of 2 limes or 1 lemon
green food colouring
50 g desiccated coconut, toasted
1 lime, thinly sliced
method
Oven: 160°C, 325°F, Gas Mark 3
1. For the filling, stir the coconut into the boiling milk and leave to stand for 30 minutes.
2. Meanwhile, make the sponge base: put the butter or margarine, sugar, flour, baking powder, egg and coconut into a bowl and beat well for 2-3 minutes or until creamy and smooth.
3. Spoon the sponge mixture evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.
4. Soften the cheese in a large mixing bowl. Beat in the lime juice, egg yolks, 50 g (2 oz) of the caster sugar and the flour.
5. Strain the liquid from the coconut, pressing the coconut firmly in the sieve to extract the maximum amount of flavour.
6. Add the coconut milk to the cheese mixture.
7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
8. Fold lightly but thoroughly into the cheese mixture. Spoon the mixture into the prepared tin and smooth the surface.
9. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
10. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
11. For the topping, sift the icing sugar into a bowl and beat in the lime juice to give a stiffish icing.
12. If the icing is too slack, add a little extra icing sugar. Tint pale green with a little food colouring.
13. Ease the sides of the tin away from the cheesecake and lift the cheesecake out on the tin base.
14. Spread the green icing over the top and sides of the cheesecake.
15. Scatter over the coconut and decorate with slices of lime.
1. For the filling, stir the coconut into the boiling milk and leave to stand for 30 minutes.
2. Meanwhile, make the sponge base: put the butter or margarine, sugar, flour, baking powder, egg and coconut into a bowl and beat well for 2-3 minutes or until creamy and smooth.
3. Spoon the sponge mixture evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.
4. Soften the cheese in a large mixing bowl. Beat in the lime juice, egg yolks, 50 g (2 oz) of the caster sugar and the flour.
5. Strain the liquid from the coconut, pressing the coconut firmly in the sieve to extract the maximum amount of flavour.
6. Add the coconut milk to the cheese mixture.
7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
8. Fold lightly but thoroughly into the cheese mixture. Spoon the mixture into the prepared tin and smooth the surface.
9. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
10. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
11. For the topping, sift the icing sugar into a bowl and beat in the lime juice to give a stiffish icing.
12. If the icing is too slack, add a little extra icing sugar. Tint pale green with a little food colouring.
13. Ease the sides of the tin away from the cheesecake and lift the cheesecake out on the tin base.
14. Spread the green icing over the top and sides of the cheesecake.
15. Scatter over the coconut and decorate with slices of lime.
serving amount
serves 8
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