Coconut Meringue Mille Feuille
Ingredients
Coconut Cake
16 egg whites (room temperature)
660g castor sugar
2 tbsp cornstarch
2 tbsp white vinegar
100g desiccated coconut
icing sugar, to dust
Coconut Cream
200g softened butter
380g icing sugar
1 tsp coconut liqueur or flavoring
¾ cup coconut milk
Method
Preheat oven to 160°C (140 degrees fan-forced).
Grease and line two 25 x 35cm rectangle cake tins.
Place half of the egg whites in the bowl of an electric mixer and beat until soft peaks form.
Add half the sugar gradually and beat until completely dissolved – about 6 minutes.
Whisk in half the cornflour and half the vinegar. Fold into the coconut.
Spoon into one of the cake tins and bake for 20-30 minutes or until the top is dry but the center is still marshmallowy.
Remove from the oven and allow to cool slightly before turning out.
Dust with icing sugar Repeat the recipe with the remaining ingredients so you have 2 large rectangles. Trim the edges of the rectangles and slice each in half lengthways to form 4 long meringues.
Make the cream; beat the butter in an electric mixer with the icing sugar until very white and fluffy – about 10 minutes. Add the coconut flavouring and coconut milk.
Assemble the cake by layering the meringue layers with the coconut cream, leaving enough to cover the top and sides. Sprinkle with the coconut and serve immediately.
Coconut Cake
16 egg whites (room temperature)
660g castor sugar
2 tbsp cornstarch
2 tbsp white vinegar
100g desiccated coconut
icing sugar, to dust
Coconut Cream
200g softened butter
380g icing sugar
1 tsp coconut liqueur or flavoring
¾ cup coconut milk
Method
Preheat oven to 160°C (140 degrees fan-forced).
Grease and line two 25 x 35cm rectangle cake tins.
Place half of the egg whites in the bowl of an electric mixer and beat until soft peaks form.
Add half the sugar gradually and beat until completely dissolved – about 6 minutes.
Whisk in half the cornflour and half the vinegar. Fold into the coconut.
Spoon into one of the cake tins and bake for 20-30 minutes or until the top is dry but the center is still marshmallowy.
Remove from the oven and allow to cool slightly before turning out.
Dust with icing sugar Repeat the recipe with the remaining ingredients so you have 2 large rectangles. Trim the edges of the rectangles and slice each in half lengthways to form 4 long meringues.
Make the cream; beat the butter in an electric mixer with the icing sugar until very white and fluffy – about 10 minutes. Add the coconut flavouring and coconut milk.
Assemble the cake by layering the meringue layers with the coconut cream, leaving enough to cover the top and sides. Sprinkle with the coconut and serve immediately.
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