Coconut Lime and Thai Basil Cake

Preheat oven to 350F. Butter and lightly flour an 8 inch cake pan

Divide egg yolks and whites into two bowls. Set yolks aside

With a hand mixer or stand mixer, beat egg whites until soft peaks form

Gradually add half of the sugar to egg whites. Beat until stiff peaks form. Set aside

In a bowl, combine yolks, oil, coconut extract, and remaining sugar. Mix until smooth

Gently stir yolk mix into egg white mix, being careful not to deflate

Sift in flour. Mix gently until batter is smooth

Pour batter into cake pan and bake for 10 minutes, or until a toothpick inserted into the center of the cake comes out cleanly

With a hand mixer, beat heavy cream until soft peaks form

Add half of sugar to heavy cream

Beat until stiff peaks form. Set aside

In a saucepan, combine coconut milk, agar agar, lime juice, and rest of sugar

Heat on stovetop until boiling. Boil for one minute. Remove from heat and let cool to room temperature

Gently pour agar agar mixture into whipped cream and combine with a rubber spatula, being careful not to deflate the whipped cream

Pour over cake base and smooth out. Refrigerate for 3 hrs or until firm

In a saucepan, combine water, sugar, and lime juice. Stir well

On a stovetop, bring the mixture to a boil. Boil for one minute

Remove from heat and let cool until mixture is at room temperature

Gently pour over the mousse. Refrigerate for 3 hours, or until firm