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


3                      egg whites

160 g               castor sugar

10 ml               cornflour

5 ml                 vinegar


100 ml             lime juice

50 ml               lemon juice

2                      eggs

2                      egg yolks

10 ml               cornflour

180 g               butter


250 ml             whipped cream

                        Lemon slices

                        Toasted coconut flakes (optional)


  • 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
Share This Recipe