INGREDIENTS

• 1 cup unsalted macadamia nuts
• 3 Tbs. all-purpose flour
• ¼ tspn. baking powder
• 4 eggs; separated
• ½ cup + 2 Tbs. granulated sugar
• 1 tspn. vanilla extract
• 2 small limes; finely grated zest
• 1/3 cup sweetened shredded coconut
• Pinch of salt
• ¾ cup icing sugar; sifted
• 1 lime; finely grated zest
• 1½ Tbs. lime juice

INSTRUCTIONS

Preheat the oven to 350°F. Butter a 8-inch round cake pan, line the bottom with parchment paper and butter the paper as well. Place the nuts, flour, and baking powder in a food processor and process until the nuts are ground. In an electric mixer bowl beat the egg yolks, sugar, and vanilla until pale and creamy. Fold through the lime zest and coconut, then the nut mixture. Place the egg whites in a clean, dry bowl, add the salt and whisk until stiff peaks form. Fold lightly through the nut batter. Transfer the batter to the prepared pan. Bake for 30-35 minutes or until risen, golden and pulls away from the sides of the pan-a skewer inserted in the center of the cake should come out clean. Remove from the oven and cool in the pan, over a wire rack, for 15-20 minutes. Carefully unmold onto a rack, remove the paper, invert onto another and let cool completely.

To make the icing, combine the icing sugar, lime juice, and zest in a small bowl and mix until spreadable. Add more juice if necessary. Drizzle over the cooled cake to serve.