Ingredients

Steps

• Preheat the oven to 180°C and grease six dariole moulds.
• Beat the butter and sugar in a bowl until pale and fluffy.
• Mix in eggs, lime juice, zest, toasted coconut, and flour until smooth.
• Spoon batter into moulds and bake for 20-25 minutes until golden.
• Whisk egg yolks and sugar until creamy, then sieve in the flour.
• Boil coconut milk with vanilla pod, then whisk into the egg mixture.
• Heat the custard in a pan for 4-5 minutes until thickened.
• Turn out sponges, top with custard, and serve with whipped cream.