Flourless Bitter Lime Coconut Macaroon Cake with White Chocolate Whipped Cream

[Photograph: Yvonne Ruperti]

Whole limes give deep lime flavor to this moist coconut and almond cake. Billows of sweet white chocolate whipped cream float on top.

Notes: A springform pan makes it easier to serve or remove the cake, but a regular 8-inch round cake pan will also work. You'll just need to carefully invert the cake out of the pan. I covered the bottom of the springform pan with foil in case of leakage.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and One Bowl Baking columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

Flourless Bitter Lime Coconut Macaroon Cake with White Chocolate Whipped Cream

About This Recipe

Yield:makes one 8-inch cake
Active time:30 minutes
Total time:2 hours
Special equipment:8-inch springform pan (or 8-inch round cake pan) see note
This recipe appears in: Chocoholic: Flourless Coconut Lime Cake with White Chocolate Whipped Cream


  • 3 ounces white chocolate, finely chopped
  • 1 cup heavy cream, divided
  • 3 large seedless limes (10 to 12 ounces)
  • 6 large eggs
  • 1 1/4 cup (8 3/4 ounces) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 plus 1/8 teaspoon salt
  • 1 1/4 cups sweetened, shredded coconut
  • 1 cup blanched sliced almonds
  • 3 tablespoons (1 1/2 ounces) unsalted butter, melted


  1. 1

    Heat white chocolate and 1/4 cup cream in microwave safe bowl on reduced power until melted and smooth. Whisk into remaining cream and chill until completely cold.

  2. 2

    Adjust oven rack to middle position and preheat to 350°F. Line bottom of 8-inch springform pan with parchment paper and grease sides. Cover bottom of pan with foil (see note). Zest 1 or 2 limes to get 2 tablespoons lightly packed zest; set zest aside. Using peeler, remove rind and as much of the white pith as possible from all of the limes; discard pith.

  3. 3

    Using a fork, carefully poke a few holes in limes. Place in microwave safe bowl. Cover and microwave on high until limes are soft and juice is beginning to pool at the bottom of bowl, 5 to 6 minutes. Remove cover and let cool.

  4. 4

    Whisk eggs, 1 cup sugar, reserved lime zest, vanilla, and salt in large bowl until well combined. Place remaining 1/4 cup sugar, coconut, and almonds in food processor and pulse until mixture is fine. Whisk into egg mixture.

  5. 5

    When limes are cool enough to handle, process in food processor to a puree (about 2 minutes) and whisk into egg mixture along with any lime juice from the bowl. Whisk in melted butter. Pour into prepared pan and bake until cake is golden and set, about 55 minutes. Transfer pan to wire rack to cool completely.

  6. 6

    When ready to serve, whip white chocolate mixture using mixer fitted with whip attachment until medium peaks form. Serve a dollop of cream on top of slices of cake.


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