60g unsalted butter, at room temperature
Finely grated zest of 4 limes
1 cup caster sugar
1 tsp coconut essence
5 free-range eggs, separated
400ml coconut cream, well shaken
¾ cup desiccated coconut
½ cup self-raising flour
2 x 450g cans crushed pineapple, drained
½ tsp cream of tartar
Icing sugar, to dust
Toasted coconut, fruit salad and coconut ice-cream, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Grease a 2L baking dish. Put butter, zest, sugar, essence, yolks and coconut cream in a food processor. Puree until smooth. Add coconut and flour and puree again. Add pineapple and pulse to combine.
Whisk egg whites and cream of tartar into soft peaks in a bowl, then fold in pineapple mixture a bit at a time. Spoon into prepared dish and bake for 30-35 minutes, until golden and firm on top. Dust with icing sugar. Serve with coconut, fruit salad and ice-cream.