Flourless Bitter Lime Coconut Macaroon Cake with White Chocolate Whipped Cream

Ingredients

• 3 ounces white chocolate, finely chopped
• 1 cup heavy cream, divided
• 3 large seedless limes
• 6 large eggs
• 1 1/4 cup 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 unsalted butter, melted

Directions

1. Combine the white chocolate with 1/4 cup cream in a microwave safe bowl, then warm it on reduced power until the mixture is melted and smooth. Whisk this into the remaining cream, then refrigerate it until it is completely cold.
2. Set an oven rack in the middle position and heat the oven to 350 degrees F. Line the bottom of an 8-inch springform pan with parchment, grease the sides, and wrap the bottom of the pan in foil. Zest 1 or 2 limes until you have 2 tablespoons lightly packed zest, then set it aside. With a peeler, strip the rind from all the limes, taking off as much white pith as you can, and discard the pith.
3. Prick the limes gently in a few places with a fork, then put them in a microwave safe bowl. Cover the bowl and microwave on high until the limes have softened and juice has started collecting in the bottom, 5 to 6 minutes. Uncover and let them cool.
4. In a large bowl, whisk together the eggs, 1 cup sugar, reserved lime zest, vanilla, and salt until the mixture is thoroughly combined. Add the remaining 1/4 cup sugar, coconut, and almonds to a food processor, and pulse until finely ground. Whisk that mixture into the eggs.
5. Once the limes are cool enough to pick up, puree them in the food processor, about 2 minutes. Whisk the puree into the egg mixture, along with any lime juice left in the bowl. Whisk in the melted butter. Pour the batter into the prepared pan and bake until the cake is set and golden, about 55 minutes. Move the pan to a wire rack and let the cake cool completely.
6. Just before serving, beat the chilled white chocolate mixture with a mixer fitted with the whip attachment until it holds medium peaks. Spoon a dollop of the cream over each slice of cake.