Coconut cake with toasted lime meringue recipe

Ingredients

• Nonstick spray or softened butter for pan
• 13 tablespoons (1 stick + 5 tablespoons/180 g) organic unsalted butter, softened and pliable
• 1¾ + 1½ tablespoons (400 g) organic granulated cane sugar
• 1 ounce (30 g) white chocolate wafers, (Michel Cluizel preferred)
• 4 large pasture-raised eggs (200 g), separated
• Scant 1 cup (220 ml/225 g) organic buttermilk
• 1 teaspoon pure vanilla extract
• 2 cups (280 g) organic unbleached all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup (100 g) finely chopped fresh pineapple
• ½ cup (40 g) desiccated coconut, untoasted

• 1 cup (225 g) Cream Cheese Frosting
• ¾ cup (175 g) Creamy Lemon Curd
• ½ to 1 pint (150 to 300 g) blackberries, optional
• 3 cups (300 g) Lime Clouds meringue, whipped to stiff peaks
• 1 cup (80 g) unsweetened desiccated coconut, toasted, plus more for decorating

1. Preheat the oven to 325°F (165°C) convection. Line an 11-inch (28 cm) round springform pan with a parchment round, coated with nonstick spray.
2. Combine the softened butter with 1¾ cups (350 g) of the granulated sugar in a stand mixer fitted with the paddle attachment. Whip on high speed for 5 minutes.
3. Meanwhile, melt the white chocolate in a bowl in the microwave, or in a bowl on top of a pot of simmering water. Scrape the bowl down. Scoop a small portion (about ½ cup/100 g) of the butter mixture and stir into the warm melted white chocolate.
4. Add the white chocolate mixture to the mixer and mix on high speed to combine. Add the egg yolks, mixing them in and scraping down the sides of the bowl.
5. Add half of the buttermilk and the vanilla to the batter; whip to combine.
6. Sift the flour with the baking powder and salt. Add half of the flour mixture to the mixer. Scrape the bowl well and add the remaining buttermilk while running the mixer on medium speed. Add the remaining flour, scraping down the sides of the bowl. Fold in the pineapple and untoasted coconut.
7. Whip the egg whites by hand in a clean metal bowl, using a large balloon whisk or the largest whisk that you have, as this will making whipping your whites easier. When the egg whites begin to foam, sprinkle in the remaining ¼ cup (50 g) of sugar slowly, while whipping.
8. Once the egg whites have formed glossy soft peaks, add a small scoop of the whites to the cake batter to lighten it without deflating the entire batch of whites. Then add the remaining beaten whites to the cake batter and fold gently to combine. Pour the batter into the prepared pan.
9. Bake the cake for 30 to 40 minutes, until golden, turning the pan halfway through that time to ensure even baking.
10. Remove the cake from the oven and allow to cool before releasing the sides of the springform pan, about an hour. Place the cake in the freezer for another hour. This will make it easier to slice the cake in half to fill.
To Assemble
11. Place the cake on a platter or cake stand and carefully slice in half horizontally, using a long, serrated knife.
12. Spread a generous even layer of Cream Cheese Frosting onto the bottom round of cake. Spread a generous even layer of Creamy Lemon Curd on top of the cream cheese frosting. Stud the blackberries, if using, on top of the lemon curd and sprinkle with the toasted coconut flakes. Carefully place the top cake round on top.
13. Pile the top of the cake with Lime Clouds meringue. Begin spreading the meringue on the top of the cake, working your way down the sides. Use a small offset spatula to create swirls and peaks of the meringue. Have fun! The cake should look playful.
14. Turn on the broiler and set your oven rack in the center of the oven. Place the cake under the broiler briefly to toast the top of the cake. Alternatively, you can use a kitchen blowtorch to gently toast the top of the cake.
15. Decorate the top of the cake with additional roasted coconut flakes and blackberries, if desired.
16. Serve the cake in slices at room temperature. Store leftover cake, covered, in the refrigerator for up to a week.