2 eggs 2 egg yolks 1/2 cup plus 3 tablespoons granulated sugar, divided 6 tablespoons lime juice 2 teaspoons grated lime peel 12 cup cold butter or margarine, cubed 1 cup whipping cream 1/2 teaspoon vanilla extract 1 (10-inch) prepared angel food cake 1 cup flaked coconut, toasted
In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup of the sugar, lime juice and peel. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160 degrees F. Strain; refrigerate until completely cool.
In a mixing bowl, beat whipping cream and vanilla extract until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture.
Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle top and sides of cake with coconut. Refrigerate for at least 30 minutes before slicing.
