Foodie Friday: Snowy Meringue Coconut Cake

meringuecoconut(Serves 12)

Ingredients:
210g butter
210 golden caster sugar
2 tsp vanilla extract
4 large eggs
160g self-raising flour
1 tsp baking powder
60g desiccated coconut
3 tbsp soured cream
Zest of 1 lime
150g fresh raspberries

For the meringue frosting:
175g caster sugar
3 large egg whites
Edible silver lustre, to decorate

Method:
1. Preheat the oven to 180C, fan 160C, gas 4. Grease and line the bases of 2 x 20cm round cake tins. Put the butter, sugar and vanilla in a large bowl. Using an electric whisk, beat until light and fluffy. Gradually add the eggs, beating well after each addition.
2. Sift in the flour and baking powder, then add the coconut, soured cream and lime zest. Use a metal spoon to fold everything in.
3. Divide the mixture between the prepared tins and level the surfaces. Bake for 20-25 minutes until risen, golden and just firm to the touch. Cool for 5 minutes, then turn out onto a wire rack to cool completely.
4. Make the frosting: put the sugar, egg whites and 1 tbsp water into a large heatproof bowl set over a pan of simmering water – the bottom should not touch the water. Whisk using an electric hand-held whisk until thickened. Remove from the heat and keep whisking for 2-3 minutes until firm and glossy.
5. Spread 3 tbsp of frosting over the top of one cake, and pout two-thirds of the raspberries on top of the frosting. Top with the other cake and cover with the remaining frosting. Decorate with the remaining berries and a sprinkling of silver lustre.

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