• 2 1/2 cup flour
• 3/4 cup sugar
• 1 tsp Cinnamon
• 1 tsp Cardamon
• 1/2 tsp Nut meg
• 2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 stick butter
• 3 eggs
• 1 cup youghart
• 3/4 cup lime juice
• 2-3 lime zest
• 2 tsp Vanilla essence
• 1 Cup coconut flakes

• 2 unwaxed Lemon zest and juice
• 100g sugar
• 50g butter
• 1 egg and 1 1/2 egg yolk

1. Preheat oven to 185 degrees (fan setting).
2. Sift flour, baking powder, cinnamon, cardamom powder and nutmeg.
3. Whisk the softened butter and sugar until fluffy buttercream. Beat in the eggs one at a time and mix between each time. Now add the vanilla essence, lemon juice, lemon zest and yogurt mix well.
4. Finally fold in flour, coconut and stir until smooth and lump-free dough. Run the mixer for 2 minutes.
5. Pour the batter into tow molds and bake for 20-30 minutes.

1. Mix lime zest and juice in a saucepan. Add sugar to it and turn on the gas on medium heat. Mix it and add the room temperature butter, mix well together.
2. Add eggs, one at a time and stir continuously. Keep stirring for 8-10 minutes. If you get a layer of sauce on the spoon so it is done. Take off the heat and keep stirring for a while.
3. Place it in the refrigerator to cool down.

1. Using a hand whisk (wire whisk) or electric beater, beat cream in a stainless steel or glass or porcelain bowl
2. It is whipped properly when it is still soft but holds its shape when the beater is withdrawn.
3. When the cream is whipped, cover and store in the refrigerator.

Have fun …….. & Coconut key lime cake with lemon curd!!