Lime Daffodil Cake Recipe

Heat oven to 350 degrees.

Position rack in lower third of oven.

Combine flour, 1/4 cup sugar and salt in bowl; divide in half and set aside.

Whisk together egg yolks and vanilla in another bowl.

Beat egg whites in large mixer bowl at medium speed until frothy. Add cream of tartar; continue to beat until soft peaks form. Gradually add remaining 1/2 cup sugar; continue to beat until whites are stiff but not dry.

Gently fold half the beaten egg whites into the egg yolks. Fold half the flour mixture into the yolks and half into the remaining whites. Spoon dollops of white and yellow batters alternately into ungreased 10-inch tube pan with removable bottom.

Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Invert pan into the neck of a bottle; let hang to cool completely.

Meanwhile, to make lime cream: Whisk together eggs and egg yolks in a medium saucepan. Whisk in 1/2 cup sugar, lime juice and peel. Add butter and cook over medium heat, stirring constantly, until mixture begins to thicken and temperature on candy thermometer reads 140 degrees, about 5 minutes. Do not boil.

Strain lime mixture through sieve into bowl. Cover surface with plastic wrap, poking a few holes in wrap to all steam to escape. Refrigerate until cold, 2 hours.

Beat cream, vanilla and remaining 3 tablespoons sugar in bowl until stiff peaks form. Fold one quarter of whipped cream into lime mixture, then fold in remaining whipped cream.

Remove cake from pan. Slice the cake evenly into 3 layers.

Arrange bottom layer on a plate.

Spoon 3/4 cup lime cream into pastry bag fitted with 1/2-inch star tip; set aside.

Spread a thin layer of lime cream over bottom layer. Top with second layer of cake. Repeat with cream and third layer. Frost the top and side of cake with remaining lime cream. Pat coconut onto top and side.

Pipe decorative border at bottom of cake. Garnish with sliced kiwifruit.

Refrigerate 30 minutes before serving.

Note: To get 3 equal layers for the cake without tearing or breaking the cake, mark each layer with toothpicks, placing them about 2 inches apart. With toothpicks as a guide, slice through with a long serrated knife using a gentle back-and forth motion.