Coconut Cake with Meringue Frosting
Updated: Oct 6, 2020
Taste 101 by Marie Claire Food, 2006 edition. I have had this magazine for the longest of time, and I have always wanted to make the coconut cake from this magazine but have always put it off. Out of all the recipes, this is the only one that has intrigued me and the only reason why I kept the magazine instead of giving it away to a good home.
This is also my first time converting a recipe for Thermomix from scratch; I found it challenging before I even started but as I went along, it wasn't too bad.
250g unsalted butter, cubed (room temperature)
245g coconut milk
4 large eggs, separated
1 tsp vanilla extract
420g plain flour
1 tsp baking powder
1/2 tsp bicarb soda
a pinch of salt
toasted coconut flakes
3 egg whites, room temperature
1/4 tsp cream of tartar
Preheat the oven to 180 degrees Celsius. Grease and line a 28cm springform cake tin.
Add butter and sugar to the TM bowl; whip 3 minutes/Speed 4.
Add coconut milk; mix Speed 3 until the milk has combined. Whilst still on Speed 3, add in the egg yolks one at a time before adding in the vanilla extract.
Add the flour, baking powder and bicarb soda to the TM bowl; mix 20 seconds/Speed 6.
Scrape down the TM bowl, add half of the buttermilk, mix 15 seconds/Speed 5. Repeat with the remaining buttermilk.
Transfer the cake mixture into a bowl and set aside.
In a clean TM bowl, add the egg whites and salt; insert the butterfly whisk and whip for 3-4 minutes/Speed 3.5 (MC off) until stiff peaks form.
Using a metal spoon, carefully fold the egg whites into the cake mixture, a third at a time, until combined.
Pour the cake mixture into the prepared cake tin and level gently with a spatula.
Bake in the centre of the oven for 1 hour or until a skewer inserted in the middle of the cake comes out clean.
Allow to cool in the tin for 15 minutes before transferring onto a wire rack to cool completely.
Meringue Frosting: (recipe adapted from ThermoBliss)
Place the sugar into a clean and dry TM bowl.
Mill the sugar for 15 seconds/Speed 10. Set it aside in a separate bowl.
Clean, wash and dry the TM bowl, making sure there is no moisture whatsoever remaining in it.
Add the egg whites and the cream of tartar to the TM bowl; insert the butterfly whisk and whip 3-4 minutes/50 degrees/Speed 3.5 or until stiff peaks form.
Then, set it to 3-4 minutes/speed 2.5 and add the sugar, one tablespoon at a time.
To finish it off:
Ice the cake with the meringue frosting and sprinkle generously with the toasted coconut.
Make sure to store any leftover cake in an airtight container in the fridge.