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Recipe Category / Special Cakes

Coconut Meringue Cake


For the Cake:

  • Preheat oven to 160* C (320* F) Fan.
  • Line three 22 cm spring form pans with parchment paper. Grease with butter and set aside.
  • Combine the flour, dried fruits, baking powder and salt in a bowl and set aside.
  • Beat the sugar and egg yolks in a mixer, using the paddle attachment until fluffy.
  • Add the mayonnaise, coconut milk, buttermilk, coconut extract and vanilla extract. Beat until all of the ingredients are completely incorporated.
  • Gradually add the dry ingredients while the mixer is beating, until the mixture thickens.
  • Transfer to a bowl and set aside.
  • Wash the mixers bowl. Dry it completely and add the egg whites.
  • Exchange the paddle attachment with the whisk attachment.
  • Beat the egg whites until they become fluffy meringue.
  • Add the meringue to the bowl with the cake batter and gently fold in with a spatula.
  • Divide the mixture among the 3 prepared spring form pans and spread the mixture with a spatula.
  • Gently tap the spring form pans on the counter to get any large bubbles to disappear.
  • Bake for about 25 minutes, until you can insert a toothpick in the middle and it comes out clean.
  • When ready, remove from oven and allow to cool for 20 minutes in the pans.
  • Then, turn out onto wire racks and allow them to cool completely.

For the meringue:

  • Beat the egg whites with a mixer for about 5-7 minutes, until they become fluffy. Set aside.
  • Add the sugar and 100 ml water in a large pot, along with a cooking thermometer.
  • Boil the mixture without stirring for about 4-5 minutes, until the thermometer reads 120* C (248* F).
  • Run the mixer on low speed and very slowly pour the hot syrup into the egg whites until completely incorporated.
  • Turn up the speed and beat for 3 more minutes, until the meringue becomes thick and smooth.

To assemble:

  • Place one layer of cake onto a cake platter and spread 3 cups of the meringue over the cake.
  • Sprinkle with ¼ cup ground coconut.
  • Cover with a second layer of cake and spread another 3 cups of meringue over it.
  • Sprinkle with ¼ cup ground coconut.
  • Top with the third layer of cake.
  • Spread the remaining meringue over the top and sides of the cake, gently pressing on it so it can stick.
  • Sprinkle with remaining ground coconut all over the top and sides of the cake.
  • Refrigerate the cake so it can chill for 30 minutes and the meringue can become firm.
  • Serve chilled or at room temperature.
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Nutrition information per portion

Calories (kcal)
27 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
38 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
61 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
26 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
57 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
12 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
19 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
11 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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