Cooking oil spray, to grease
1 1⁄4 cups caster sugar
6 free-range eggs
300g almond meal
1 tsp baking powder
1⁄4 cup mint leaves, very finely chopped, plus extra, to garnish
2 Tbsp Malibu or other coconut-flavoured white rum
300ml thickened cream
2 Tbsp icing sugar mixture
1 tsp coconut essence
2 mangoes, cut into thin strips
1 Tbsp coconut chips, toasted
Preheat oven to 160°C. Spray a 20cm springform cake tin with cooking oil then line with baking paper.
Finely zest limes into the bowl of a food processor. Using a small knife, peel limes. Discard peel. Cut flesh into quarters and add to bowl. Process until smooth. Add sugar and eggs and process until well combined. Transfer mixture to a large bowl and stir in almond meal, baking powder and finely chopped mint.
Pour batter into prepared tin and smooth surface. Bake for 50 minutes or until cooked when tested with a skewer.
Remove cake from oven, drizzle with Malibu and allow to cool completely in tin.
Put cream, icing sugar and coconut essence in a large bowl and beat, using an electric hand mixer, until soft peaks form. Remove cake from tin and transfer to serving plate. Spoon 1⁄2 of the cream mixture on cake. Top with mango slithers and garnish with extra mint leaves. Serve with coconut chips and remaining cream on the side.