Prepare to be transported to a world of pure culinary bliss with this showstopping Coconut Meringue Cake that will make your taste buds dance with delight! Imagine a perfectly light and fluffy cake layers kissed with tropical coconut, sandwiched with tangy lemon curd, and crowned with billowy whipped cream - this dessert is not just a cake, it's an experience that will have your guests begging for the recipe. Whether you're looking to impress at a special occasion or simply treat yourself to something extraordinary, this cake promises to be the star of any dessert table.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 cup shredded coconut
- 1 cup sugar
- 1/2 cup butter, softened
- 4 eggs, separated
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup lemon curd
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, cream together softened butter and 3/4 cup of sugar until light and fluffy, about 3-4 minutes.
- Separate the eggs. Add egg yolks one at a time to the butter mixture, beating well after each addition.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the butter mixture, alternating with 1/2 cup of shredded coconut. Mix until just combined.
- In a clean, dry bowl, whip egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and continue whipping until stiff, glossy peaks form.
- Gently fold the meringue into the cake batter, being careful not to deflate the whites.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- While cakes are cooling, whip heavy cream with powdered sugar until stiff peaks form.
- Once cakes are completely cool, spread lemon curd between the layers.
- Frost the top and sides of the cake with whipped cream.
- Sprinkle the remaining 1/2 cup of shredded coconut over the top and sides of the cake.
- Refrigerate for at least 1 hour before serving to allow flavors to meld and frosting to set.
- Slice and serve chilled, garnishing with additional coconut or lemon zest if desired.
Tips
- Ensure all ingredients are at room temperature before starting to help them blend more smoothly.
- When separating eggs, make absolutely sure no yolk gets into the whites, as this will prevent them from whipping properly.
- Fold the meringue into the batter gently to maintain its airiness - use a figure-eight motion to preserve the volume.
- Use a clean, dry bowl and whisk when whipping egg whites to achieve maximum volume.
- Let the cake cool completely before adding lemon curd and frosting to prevent melting.
- For the most precise measurements, use a kitchen scale if possible.
- Refrigerate the cake for at least an hour before serving to allow flavors to meld and frosting to set perfectly.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 6g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 140mg
