CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Lemon, Lime And Coconut Meringue Cake

1

  • Overview
  • Ingredients
    21 items
  • Directions

Elevate your dessert game with this delightful lemon, lime, and coconut pavlova cake, featuring layers of moist cake, airy meringue, tangy lemon-lime curd, and fluffy whipped cream

(Makes one cake – serving 10)

Cake

  • 160ml sunflower or canola oil
  • 160ml yoghurt
  • 30ml lemon juice
  • 3 eggs
  • Zest of 1 lemon and 1 lime
  • 150g self-raising flour
  • 60g desiccated coconut
  • 100g castor sugar

Meringue

  • 3 egg whites
  • 160g castor sugar
  • 10ml corn flour
  • 5ml vinegar

Lemon And Lime Curd

  • 100ml lime juice
  • 50ml lemon juice
  • 150ml castor sugar
  • 2 eggs
  • 2 egg yolks
  • 10ml corn flour
  • 180g butter

To Finish

  • 250ml 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°C. 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°C. 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 flakes.