Why we love it: Light, fluffy, and bursting with fresh raspberries - this dessert brings a tropical twist to a classic meringue, making it the perfect sweet finale for summer gatherings.
Coconut Meringue Cake with Smashed Raspberries Recipe
Ingredients
- 8 egg whites
- 500g caster sugar
- 4 tsp cornflour, sifted
- 2 tsp white vinegar
- ½ cup desiccated coconut
- ½ tsp vanilla bean paste/extract
Whipped coconut cream:
- 2 x 400ml tins coconut cream
- (chilled in fridge for 4 hours or overnight)
- 2 tbsp icing sugar, sifted
Smashed raspberries:
- 125g raspberries
- 3 tsp icing sugar, sifted
500g strawberries, halved
Method
1. Preheat the oven to 180C. Line a large baking tray with baking paper and draw 2 x 18cm circles on the paper.
2. Whisk the egg whites until soft peaks form. Add the sugar 1 tbsp at a time until all incorporated and whites are stiff and shiny.
3. Add the cornflour, vinegar, vanilla and desiccated coconut and whisk for a further 10 seconds. Mound half the meringue on one circle and half on the second circle. Using a spatula, flatten the top and smooth the sides to create two round discs.
4. Place gently into the oven and immediately reduce the heat to 120C. Cook for 45 minutes and then turn off the oven and allow to cool completely before removing (ideally overnight.)
5. To make the whipped coconut cream, open the chilled coconut tins and spoon the firm cream from the top of the tin into the base of an electric mixer leaving behind the water for another use. Whisk on medium speed until soft peaks form, add icing sugar and whisk for a further 30 seconds. Refrigerate until ready to serve.
6. To make the smashed raspberries mix the raspberries and icing sugar in a medium bowl and mash with the back of a fork. Reserve until ready to serve.
7. When you are ready to serve, place one meringue disc on a serving platter. Top with half the whipped coconut cream and spoon over smashed raspberries. Gently top with the second meringue disc and pile the fresh strawberries on top. Serve immediately.
