Whisk eggs, rind, sugar, lime juice in a medium saucepan continuously over low heat for 3 minutes, or until thickened to consistency of custard. Whisk in butter
For the cake
Preheat oven to 180 degree C. Grease an 8 inch springform cake pan and line with parchment paper.
Beat butter, sugar and rind in a medium bowl, until butter is pale and fluffy. Beat in eggs, one at a time, until combined.
Fold in chocolate, then both the flour, baking powder, coconut and buttermilk.
Spoon the batter into prepared pan and bake cake for 45-50 minutes, or until a skewer inserted into the center of cake comes out clean.
Stand cake in pan for 5 minutes before turning it onto a wire rack to cool completely.
Beat cream and icing sugar in a bowl with an electric mixer, until soft peaks form.
Split cake horizontally into two halves. Place the bottom layer on the serving platter.
Spread half of the whipped cream, followed by half of the lime curd, followed by half of the pomegranate seeds.
Finish with top cake layer, remaining whipped cream, lime curd. Decorate with mango slices and remaining pomegranate seeds.
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Whisk eggs, rind, sugar, lime juice in a medium saucepan continuously over low heat for 3 minutes, or until thickened to consistency of custard. Whisk in butter
For the cake
Preheat oven to 180 degree C. Grease an 8 inch springform cake pan and line with parchment paper.
Beat butter, sugar and rind in a medium bowl, until butter is pale and fluffy. Beat in eggs, one at a time, until combined.
Fold in chocolate, then both the flour, baking powder, coconut and buttermilk.
Spoon the batter into prepared pan and bake cake for 45-50 minutes, or until a skewer inserted into the center of cake comes out clean.
Stand cake in pan for 5 minutes before turning it onto a wire rack to cool completely.
Beat cream and icing sugar in a bowl with an electric mixer, until soft peaks form.
Split cake horizontally into two halves. Place the bottom layer on the serving platter.
Spread half of the whipped cream, followed by half of the lime curd, followed by half of the pomegranate seeds.
Finish with top cake layer, remaining whipped cream, lime curd. Decorate with mango slices and remaining pomegranate seeds.
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