What could be a better treat this Valentine’s Day than a beautiful, show-stopping cake baked just for your loved ones? Whether you surprise your colleagues at work or treat your friends, this delicious Coconut Meringue Cake is sure to be a crowd pleaser.
Here’s how to make yours…
250g unsalted butter / 1 cup
250g caster sugar / 1 1/4 cups
4 large free range eggs
250g self raising flour / 2 cups
2 tbsp coconut milk
75g desiccated coconut / 1/2 cup
200g egg whites (around 6)
320g caster sugar / 1 3/4 cups
1/4 tsp vanilla extract
Heat oven to 170°C / 325°F. Beat the butter and sugar in a mixer until light and fluffy. Add the egg and combine. Alternate beating in flour and coconut milk until well combined. Stir in desiccated coconut. Split mixture between 2 lined 20cm cake tins and bake for about 25 minutes until golden. Leave in for 10 minutes and then transfer onto a wire rack to cool.
To make the meringue frosting, put the egg whites, sugar and 75ml of water in a heatproof bowl over a pan of simmering water. Beat slowly with a handheld whisk until stiff peaks form. This should take around 6-7 minutes. Remove from the heat and add the vanilla extract.
Once the cakes are completely cool, you can start to assemble. Place bottom tier on a serving plate, cover with 1/3 of frosting mixture and add second tier. Use the rest of the frosting to cover the outside of the cake. If you really want to impress, pipe swirls to decorate cake and finish with light use of a kitchen blowtorch.