1 1/4 cups + 2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup + 2 tablespoons sugar
112g unsalted butter, room temperature
1/2 cup coconut cream
2 large eggs, separated
1 teaspoon vanilla extract
1/2 cup coconut cream or buttermilk
Pinch of cream of tartar
1/2 tsp of lime curd for each cupcake
cream cheese frosting
1/2 cup shredded coconut
Preheat oven to 180°c / 350°F. Line 12 cupcake tins with papers. Mix flour, baking powder, baking soda and salt in medium bowl. Beat sugar, butter and 1/2 cup coconut cream in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low, beat in dry ingredients and then remaining coconut cream, just until blended.
Using clean dry beaters, beat egg whites with pinch of cream of tartar in another large bowl until just stiff . Fold beaten egg whites into batter.
Divide cake batter between pans, fill to 3/4 full. Bake until just golden about 20 minutes. Cool cakes in pans, turn cakes out onto racks and cool completely.
Once cool cut a cone out of the top of each one and fill with Lime curd. Spread cream cheese frosting on top, and roll in shredded coconut to coat.
