Instructions for the curd

• Combine lime juice, lemon juice, rinds, caster sugar and gin or vodka in a saucepan and warm over a medium heat until the mixture starts to bubble.
• Meanwhile, combine cornflour with water and mix to form a paste.
• Pour cornflour mixture into the saucepan and whisk quickly and continuously until well combined.
• Don't worry if you see a few lumps, just make sure the mixture has thickened. If you do have lumps, use a stick blender to blend until smooth.
• Place curd in the fridge to set for at least 2 hours, though preferably overnight. 

Instructions for the cake

• Preheat oven to approximately 190 degrees Celsius and grease and line a square cake tin.
• In a large bowl, combine flours, sugar and baking powder.
• In a large jug, combine remaining ingredients aside from the coconut.
• Slowly pour wet ingredients onto dry ingredients, and mix until just combined.
• Pour batter into prepared tin and tap lightly against the kitchen bench to remove any air bubbles.
• Bake for approximately 35 minutes, or until browned and an inserted skewer comes out clean.
• Set aside to cool completely, the remove from the tin and cut 16 triangles (through the middle, then into 4 squares and 8 triangles).

Instructions for the assembly

• Combine icing sugar and curd, and set aside remaining curd for another creation (lemon meringue pies, perhaps?).
• Dip each triangle into icing, then into coconut, then place on a piece of baking paper.
• Store in the fridge or freezer until ready to eat!