Tag Archives: meringue

Coconut and Lime Meringue Cake

Birthdays are the perfect time to experiment with cakes and to make big impressive cakes. It was my Dad’s birthday recently and when I asked him what cake he wanted he said he wanted a lemon cake. Now I do love a lemon drizzle cake but it just wasn’t exciting enough for me, I wanted to make a big layer cake and I have already made a lemon layer cake so wanted to try something new. I know he is a huge fan of coconut so I decided to keep to the citrus theme that he asked for but switched the lemon to lime and combined it with coconut, two flavours that work really well together. It is a 4 layer cake, the sponge is made with coconut milk, lime zest and drizzled with a lime syrup. The cake is covered and filled with coconut buttercream and then I piped soft meringue onto the top and covered the sides with coconut to finish. I’m not going to lie, I was quite proud of this creation and I’m sure I will be recreating it again!

Coconut and Lime Cake

To make this Coconut and Lime Meringue Cake you will need:

12oz butter or margarine
12oz caster sugar
12oz self raising flour
6 eggs
4 tbsp coconut milk
zest of 1 lime

For the syrup:
juice of 2 limes
80g caster sugar

Start by making the sponge. Cream together the butter and the sugar and then add the eggs one at a time beating well. Fold the flour into the mix and finally mix in the lime zest and coconut milk. Divide the mixture between 4 greased and lined sandwich tins and bake in the oven for approx 25 minutes. Turn the cakes out onto a wire rack and move on to making the lime syrup.  Heat the lime juice with the caster sugar in a pan until all the sugar is dissolved. Use a skewer or fork to make some holes in the cakes and drizzle the syrup over the cakes. Leave the cakes to cool completely before icing.

Sponge cakes

For the coconut butter icing:
500g softened unsalted butter
750g icing sugar
2 tbsp coconut milk
100g desiccated coconut (plus more for sides of cake)

To make the butter icing cream the butter and icing sugar together and beat well. Add the coconut milk and desiccated coconut and mix in well. Use the icing to layer the cakes and then cover the cake in a layer of butter icing, trying to get a nice smooth finish.

Layer the cake

Cover with butter icing

To make the meringue put the egg whites and the sugar in a heatproof bowl with 35ml water. Put the bowl over a saucepan of simmering water. Use a handheld whisk to slowly beat the mixture until it forms stiff peaks. This will take about 5-10 minutes. Remove from the heat. The meringue should be thick and glossy. Fill a piping bag with the meringue and pipe onto the top of the cake.



To finish the cake use a blow torch to give the meringue some colour. Cover the sides of the cake in dessicated coconut  and add a slice of lime to the top of the cake. Tada!

Layer cake

Coconut and Lime Cake


Lottie xx

I am entering this post into the One Ingredient Challenge hosted by Nazima at Franglais Kitchen and Laura at How to Cook Good Food.

one ingredient limes


Chocolate Dipped Rose and Strawberry Meringues

The last 2 weeks have seen me practically glued to the TV at any spare moment. I will admit it, I was addicted to the Olympics. I’m not even a very sporty person, yet I found myself enjoying every sport that there is and screaming at the TV with excitement when we won medals! I also thought that both of the ceremonies were just absolutely fantastic! Like many, I did feel a little bit sad at the end of the closing ceremony, that was the end of the Olympics and it was such a fabulous 2 weeks, everywhere in London was buzzing. Now I am just as excited though for the Paralympics, I cannot wait for them to start. I am performing in the Opening and Closing ceremonies and had my first rehearsal recently, I cannot put into words how excited I am to be a part of these ceremonies! Bring on the Paralympics!

Me and Russ supporting Team GB at the Olympics:

However you may have noticed that I haven’t had a chance to blog over the last 2 weeks of the Olympic period, there was just too much happening! Then this weekend I went on a little Camping Trip to Eastbourne. Turns out a 6 man tent really isn’t big enough for 6 people! All of us being Olympic fans we found a big screen in Eastbourne where the Olympics were being shown. We turned out there at 10am on Saturday morning to watch the diving semi final and cheer on Tom Daley and were practically the only people there. We were back again in the evening and sat in the cold to see Mo Farah win and Tom Daley get his bronze. This time a few more people were there. On Sunday we turned up for the Closing Ceremony, armed with sleeping bags to keep us warm, to find the place absolutely jam packed with people! It was fantastic and the atmosphere was amazing. An excellent end to the Olympics. Now though it is time for another little blog. This is another pretty post, I do like a bit of pretty baking. These meringues are lovely and make a fantastic summer treat for a party or picnic. They are rose and strawberry meringues dipped in chocolate and drizzled in chocolate. Yum!


To make these meringues you will need:

4 large egg whites (at room temp)
120g caster sugar
120g icing sugar
2 tsp rose water (I used English Provender Co. Essence of Rose Water)
Freeze dried strawberries (I used a tube by Cake Professional from Waitrose)
Pink food colouring – optional  (I use Sugarflair Colour Pastes)
Chocolate for dipping (I used white and dark chocolate)

Beat the egg whites on medium speed with an electric whisk until they form stiff peaks. Add the caster sugar a bit at a time and beat in between each addition. Also add the rose water and a small amount of food colouring if you are using it. Add the icing sugar half at a time and fold in using a metal spoon trying to keep as much air in the egg whites as possible, also fold in the freeze dried strawberries at this stage.

Spoon or pipe the meringue mixture onto a baking tray lined with baking paper. I tried to pipe swirls using a 1M nozzle but the strawberries get stuck in the nozzle so make sure you use quite a large round nozzle if piping.

Bake in a preheated oven at 100C for about 1.5 hours. Leave to cool on a wire rack.

Melt the chocolate in a glass bowl over a pan of hot water. Once the meringues are cool dip the bottom of the meringues in the chocolate and put on a piece of greaseproof paper to leave the chocolate to set. Drizzle any left over chocolate over the meringues.

I made half of mine pink and half of them white. The white ones I dipped in dark chocolate and the pink ones in white chocolate.

On another exciting note, The Great British Bake Off starts tonight! Woop woop!


Lottie xx

I am linking this to the Cook.Eat.Delicious-Desserts blog event because the theme this month is Chocolate! It is hosted this month by Culinary Vibes.

I am also entering it into Simple and in Season hosted by Ren at Fabulicious Food because strawberries are in season this month.

I am also entering this into Calendar Cakes hosted by Dolly Bakes and Laura Loves Cakes. The theme this month is British Summertime, so these fit in nicely!