LEMON, LIME AND COCONUT PAVLOVA CAKE
CAKE
160 ml sunflower or canola oil
160 ml yoghurt
30 ml lemon juice
3 eggs
Zest of 1 lemon and 1 lime
150 g self-raising flour
60 g desiccated coconut
100 g castor sugar
MERINGUE
3 egg whites
160 g castor sugar
10 ml cornflour
5 ml vinegar
LEMON AND LIME CURD
100 ml lime juice
50 ml lemon juice
2 eggs
2 egg yolks
10 ml cornflour
180 g butter
TO FINISH
250 ml whipped cream
Lemon slices
Toasted coconut flakes (optional)
METHOD:
- TO MAKE THE CAKE: Heat oven to 170 °C and grease and line a 22cm loose-bottomed cake tin very well with baking paper. Spray well with Spray and cook
- Place the oil, yoghurt, lemon juice, zest and eggs in a large bowl. Use a whisk to whisk until well combined. Add the flour, coconut and castor sugar and whisk until well combined. Pour into the prepared cake tin. Bake for ±40 minutes or until a skewer inserted into centre comes out clean. Set aside to cool a little
- TO MAKE THE MERINGUE: Reduce oven temperature to 130° Use electric beaters to whisk egg whites in a bowl until firm peaks form. Gradually add the castor sugar, beating well after each addition, until the mixture is thick and glossy. Beat in the cornflour and vinegar.
- Place large spoons full of meringue on top of the cake, leaving a 1cm border around the edge. Bake for 5 minutes then reduce the oven temperature to 100° Bake for a further 1 hour 30 minutes or until meringue is crisp and dry. Turn the oven off. Leave the meringue-topped cake in the oven, with the door closed, until it has cooled completely.
- TO MAKE THE LEMON AND LIME CURD: Mix the cornflour with a little of the lemon juice then add all the ingredients in a small saucepan. Heat on very low heat whilst stirring and just bring to the boil. Remove from the heat and strain the curd through a sieve into a clean bowl. Cover with clingwrap and cool completely
- TO ASSEMBLE: Place cake on a cake stand, top with the cream, drizzle generously with the lemon and lime curd and garnish with lemon slices and coconut
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