INGREDIENTS
1 cup
granulated sugar
1/2 cup
fresh lime juice (about 4 large limes)
4 tsp
lime zest
3
whole eggs and 3 egg yolks
2
teaspoons LorAnn key lime flavor
4 tbsp
unsalted butter, cold, cut into cubes
3 cups
graham cracker crumbs, about 25 rectangular crackers (this is best done in a food processor or blender, but can be done by placing the graham crackers in a zip-lock bag and rolling over the crackers with a rolling pin)
3/4 cup
unsalted butter, melted
1/2 cup
granulated sugar
1/2 tsp
salt
1
large whole egg, room temperature
5
large egg whites, room temperature
1 cup
cream of coconut (I use THIS brand)
1/4 cup
coconut oil, melted and cooled
2 tsp
coconut emulsion
1 tsp
vanilla extract
2 1/2 cups
cake flour
1 cup
granulated sugar
3/4 tbsp
baking powder
1 tsp
kosher salt
2 tsp
lime zest
12 tbsp
unsalted butter, cut into 24 cubes
2 cups
unsalted butter, room temperature
1/4 cup
cream of coconut
6 cups
confectioner's sugar, sifted
4 tsp
coconut emulsion
salt
1 1/2 cups
sweetened shredded coconut