Flourless Bitter Lime Coconut Macaroon Cake with White Chocolate Whipped Cream

"[Photograph: Yvonne Ruperti] Whole limes give deep lime flavor to this moist coconut and almond cake. Billows of sweet white chocolate whipped cream float on top. Notes: A springform pan makes it easier to serve or remove the cake, but a regular 8-inch round cake pan will also work. You'll just need to carefully invert the cake out of the pan. I covered the bottom of the springform pan with foil in case of leakage. About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and One Bowl Baking columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore...."