Coconut Cake with Meringue

07 Abr Coconut Cake with Meringue

Ingredients:

For the meringue:

– ½ Egg white

– A pinch of salt

– A few drops of vanilla extract

– 50g icing sugar

For the sponge:

– 5 Eggs

– 80ml Sunflower oil

– 80ml Whole milk

– 1 teaspoon Vanilla essence

– 200g Brown sugar

– 230g Flour

– 1 teaspoon Baking powder

 

For the coconut cream:

– 400g Condensed milk

– 200g Cream cheese

– 125ml Coconut milk

– 100g Desiccated coconut

– ½ Mango

– 450g Whipping cream

For decoration:

– Coconut flakes

 

Preparation:

1. Meringue:

   – Whisk the egg white with a pinch of salt and vanilla extract until stiff peaks form.

   – Gradually add the icing sugar and continue whisking until a firm meringue is achieved.

   – Pipe the meringue onto baking paper in 4-5 small meringues.

   – Bake at 80º-100ºC for approximately 80 minutes and let cool in the oven.

2. Sponge:

   – Separate the egg yolks from the whites and beat the whites until stiff peaks form.

   – Beat the egg yolks with the oil, milk, and vanilla essence.

   – Add the sugar and beat until well incorporated.

   – Sift the flour and baking powder, then mix until a smooth batter forms.

   – Gently fold in the beaten egg whites.

   – Pour the mixture into three 20cm diameter cake tins and bake at 180ºC for 20 minutes.

   – Allow to cool and then remove from the tins.

 

3. Coconut cream:

   – Mix condensed milk with cream cheese, coconut milk, and desiccated coconut until smooth.

   – Dice the mango and add to the mixture.

   – Whip the cream separately and fold it into the mixture gently.

 

4. Assembly:

   – Cover the first sponge layer with a layer of coconut cream and place the next sponge layer on top.

   – Repeat the process until the final sponge layer is added.

   – Cover the entire cake with the remaining cream and sprinkle the crumbled meringues on top.

   – Decorate the edges with coconut flakes.