Method

• 1.
  Preheat oven to 160°C. Place egg yolks and 1/2 cup (110g) sugar in the bowl of a stand mixer with the whisk attachment. Whisk until thick and pale, then whisk in butter. Transfer to a large bowl, set aside, and clean the mixer.

• 2.
  Place eggwhites in clean mixer bowl and whisk on medium-low speed until soft (but not stiff) peaks form. Add remaining 165g sugar, 1 tbs at a time, until mixture is thick and glossy (but not too stiff).
• 3.
  Add coconut flour, desiccated coconut and plain flour to yolk mixture and beat, then fold in eggwhite mixture in 3 batches. Pour into a 25cm chiffon pan and tap on bench to release any air pockets.
• 4.
  Bake for 55-60 minutes until golden. Cool in pan for 20 minutes, invert onto serving dish. Set aside to cool completely.
• 5.
  For the icing, combine icing sugar, lime zest and juice in a bowl. Pour over chiffon cake to serve.