Coconut meringue cake
| Serves: | 12 |
| Cooking Time: | 40 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 cup liquid egg whites, plus 3tbsp (or 5 large free-range egg whites)
- 330 g castor sugar
- 1 tbsp cornflour
- 1 tbsp vinegar
- 80 g dessicated coconut
- 150 g double cream Ayrshire coconut yoghurt
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Cooking Instructions
- Preheat the oven to 160°C and line a 23 cm cake tin with baking paper.
- Using an electric beater, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form and the sugar has dissolved.
- Mix the cornflour and vinegar until well combined. Add to the meringue mixture and continue beating for a few minutes.
- Fold the coconut into the mixture, then pour into the cake tin and smooth the top.
- Bake for 40 minutes, or until set but still with a slight meringue wobble. Remove from the oven and allow to cool in the tin for 10 minutes.
- Spread the yoghurt over the cake before serving.
Cook's note: Freeze leftover egg whites or use in an omelette or protein shake. This cake was inspired by Donna Hay; I added coconut to my version. It's a cake that's all soft and spongy deliciousness. No crispy meringue here.
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