I have been craving Magnolia Bakery’s lime and coconut cheesecake since I had it years ago when I visited New York. While one can make the argument that I could just drive to Downtown L.A. to get it, I’m lazy. Lazy enough to try making my own version of it, anyways. So for the cake, I wanted to challenge myself by making it 100% gluten-free. Mostly because I have a really delicious gluten-free coconut madeleine recipe and I wanted to adapt that into being a crust for these cakes. The batter uses coconut flour, which just reinforces the coconut flavor throughout! For the cheesecakes themselves, we have a coconut and pandan flavored cheesecake. This set cheesecake mousse houses a rather tart liquid lime core, while it is all topped with some coconut cream, toasted coconut flakes, and a curled lime slice for funsies. This is 100% gluten-free, and prominently features the coconut throughout(since lime is such a strong flavor, and I figured the best way to balance that is to have like four coconut components to two lime).

For the coconut cream:
1 14-oz can of coconut milk, chilled

Chilling the coconut milk will separate the liquid from the cream. The coconut cream should rise to the top and be a creamy, silky substance. Transfer the chilled coconut fat(minus 2 tablespoons) to the a piping bag and pipe onto the cakes. Reserve the milk, as you will be using that for the cake.

For the lime core:
Juice and zest from 3 limes
1 tablespoon granulated sugar
a pinch of salt
1 tablespoon coconut oil
1/4 teaspoon xanthan gum

Whisk everything together on low heat for 5 minutes, or until you are left with a thick and almost viscous liquid(think like the middle of a molten lava cake). Pour into silicone half-sphere molds(1 inch in diameter) and freeze until solid.

For the cake:
1/4 cup coconut flour
1/4 cup tapioca flour
1/2 teaspoon baking soda
1 egg
2 tablespoons coconut oil
2 tablespoons granulated sugar
1/4 cup coconut milk
1/4 teaspoon xanthan gum
1/4 teaspoon vanilla extract
a pinch of salt

Start by whipping together your coconut oil, granulated sugar, baking soda, vanilla, and salt until light and airy. Whip in your eggs, one at a time. Sift your flours with the xanthan gum. Whisk in the flours and coconut milk. Pour the cake onto a line sheet tray and spread into an even layer. Bake at 350 degrees F for 12 minutes, rotating the pan halfway through to ensure even baking. Cut out 6 2-inch disks of the cake.

For the cheesecake mousse:
8oz cream cheese
2 tablespoons coconut fat
1/4 teaspoon pandan extract
1/4 teaspoon vanilla extract
2 tablespoons granulated sugar
1/4 cup coconut milk
1 teaspoon gelatin powder + 1 tablespoon cold water

Whip cream cheese with coconut fat, pandan, and vanilla. Bring sugar, coconut milk, and gelatin to a simmer. Pour into the coconut and cream cheese mixture and whip until smooth. Pipe into the silicone cupcake molds and place in the lime core and the cake. Freeze for at least 3 hours before unmolding and garnishing with the cream, toasted coconut flakes, and a slice of lime.