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Monday, March 18, 2024
March 18, 2024

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Easter meringue inspired by coconut cake, cream

The Columbian
Published:

It’s just not Easter without some sort of coconut dessert, whether it’s a classic Southern coconut cake or a creamy coconut chocolate egg. So this year we decided to take our inspiration from both to create a fresh-yet-familiar dessert for rounding out our Easter dinner.

We liked the idea of a layer cake, but we wanted something a little lighter. So instead of layers of white cake, we baked airy, crisp meringues. We then stacked the meringues, layering them with a rich coconut cream, fresh berries and toasted shredded coconut. The result is creamy, fresh and the perfect finish to the meal.

The cake takes time to assemble, but none of the components is difficult. Substitute any fruit for the berries. Mango and pineapple would be a delicious choice, while strawberries and banana (tossed with lemon juice to prevent browning) with a bit of fresh mint would be sweet and refreshing.

Brown Sugar Coconut Meringue Cake

Start to finish: 1 hour 30 minutes (40 minutes active); Servings: 12

6 egg whites

1/4 teaspoon

table salt

1/4 teaspoon cream of tartar

1 1/3 cups packed brown sugar

1 tablespoon

cider vinegar

1 cup toasted coconut flakes, divided

5 tablespoons cornstarch, divided

1/2 cup

granulated sugar

4 whole eggs

13.5-ounce can coconut milk

4 tablespoons

( 1/2 stick) butter

2 cups fresh berries, such as blueberries, blackberries and raspberries

Heat the oven to 300 degrees. Line 2 baking sheets with kitchen parchment. Set a 9-inch round cake pan in the center of each sheet of parchment, then trace it. Flip the parchment sheets over so the line is visible but on the underside. Set aside.

In a very clean bowl, use an electric mixer to beat the egg whites, salt and cream of tartar until soft peaks form, about 5 minutes. Add the brown sugar a tablespoon at a time, beating until fully incorporated and firm peaks are held. Fold in the vinegar, then gently fold 1/2 cup of the coconut and 2 tablespoons of the cornstarch into the meringue.

Transfer half of the mixture to the center of each circle traced on the parchment. Spread the meringue so that it is even, but stays within the circle. Bake for 45 to 55 minutes, or until golden and crisp around the edge. It should remain somewhat spongy at the center. Allow to cool completely.

Meanwhile, make the coconut cream. In a medium saucepan, whisk together the remaining 3 tablespoons of cornstarch with the granulated sugar. Add the whole eggs and whisk again until completely smooth. Add the coconut milk and whisk until combined. Set the pan over medium heat and, whisking constantly until the cream thickens and comes to a simmer, about 5 minutes.

Remove the pan from the heat and stir in the butter. Pour the mixture into a bowl and press plastic wrap onto the surface of the cream. Refrigerate to cool completely, about 1 hour.

To assemble the cake, place a disc of meringue on a serving platter. Top with half of the cooled coconut cream, half of the berries, and half of the remaining toasted coconut. Set the second layer of meringue over that, then repeat the toppings.

Serve immediately.

Leftovers can be refrigerated, covered gently with plastic wrap, for up to 24 hours, though the meringue will lose some of its texture.

Per serving: 310 calories; 150 calories from fat (48 percent of total calories); 17 g fat (13 g saturated; 0 g trans fats); 80 mg cholesterol; 40 g carbohydrate; 2 g fiber; 33 g sugar; 5 g protein; 110 mg sodium.

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