Cakes
Coconut Meringue Cake: Airy Coconut Base Under Silky Cocoa Yolk Buttercream, Using 7 Whites and 7 Yolks
A thin coconut meringue base topped with cocoa egg yolk buttercream and shredded coconut.
NutritionApproximate, per serving
Instructions
1. Making the base
Heat the oven to 350°F (180°C) (conventional, top and bottom heat). Line a 13×11 1/2-inch (33×29 cm) baking pan with parchment paper.
Put the 7 egg whites in a clean, dry bowl. Start whipping on medium speed.
When the whites start to foam, gradually add the 200 g (1 cup) sugar a spoonful at a time. Whip until stiff and glossy.
Sift the 100 g (3/4 cup plus 1 tablespoon) flour over the meringue and add the 200 g (2 1/2 cups) shredded coconut.
Carefully fold the dry ingredients into the meringue with a spatula, using bottom-to-top motions so the meringue deflates as little as possible.
Spread the batter evenly in the prepared pan.
Bake in the preheated oven for about 12 minutes. The base should stay pale, with only the edges browning slightly.
Let the baked base cool completely in the pan.
2. Making the cream
While the base cools, make the cream. First whip the softened butter in a bowl until pale and fluffy. Set aside.
Set up a double boiler. In a metal bowl (that fits over a pot with a little simmering water), put the 7 egg yolks and 120 g (1/2 cup plus 2 tablespoons) sugar.
Set the bowl over the steam (the bottom must not touch the water) and whisk constantly.
Add the 3 tablespoons of cocoa and keep whisking.
Whisk over the steam until the mixture thickens, becomes creamy and warm (about 6–8 minutes). This pasteurizes the eggs; the mixture should reach 160°F (71°C).
Take the bowl off the steam and let the yolk-cocoa mixture cool completely to room temperature. This is the key step!
Only when the butter and the cocoa mixture are at the same room temperature, whip the cocoa mixture into the whipped butter a spoonful at a time.
You can chill the finished cream for 10–15 minutes so it firms up slightly, then briefly whip it again with a mixer for perfect fluffiness.
3. Finishing
Spread the cocoa cream evenly over the completely cooled coconut base.
Sprinkle the surface generously with the 50 g (1/2 cup plus 2 tablespoons) shredded coconut.
Refrigerate the cake for at least 2–3 hours so the cream sets and the flavors come together.
- Chilling time (2–3 hours) is not included in the total time.
- The butter and the cocoa yolk mixture must be at the same room temperature before combining.
- Fold the flour and coconut into the meringue gently by hand.
- Store covered in the refrigerator for 3 to 4 days.