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Free RecipeHere is a free pavlova recipe for you to bake and enjoy. |
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Coconut Cream Layer Cake
Ingredients
All recipes © Copyright Genevieve Knights 2010 |
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Instructions Preheat the oven to 150°C fan-bake setting. Draw 2 x 20cm in diameter circles with a ballpoint pen onto 2 sheets of non-stick baking paper and set aside. In a large clean bowl, whip the egg whites until they form peaks. While continuing to whip, gradually rain in the 240g caster sugar. Then whip a further 8-10 minutes until all the sugar granules have dissolved. Add the white vinegar and 60g shredded coconut then fold in with a metal spoon very gently until combined. Divide the meringue between the penned rings. Using a spatula or palette knife, work the mix to the edges of the rings to create even, flat discs. Sprinkle the shredded coconut evenly over both layers. Holding the paper very taut, place the layers onto baking sheets. Place the baking sheets in the oven and bake for 5 minutes. Turn the heat down to 100°C and cook a further 30 minutes. Remove from the oven and leave to cool to room temperature. Place the cream, mascarpone, coconut cream and additional 50g caster sugar into a medium-sized bowl. Beat with an electric beater until it is firm whipped. Remove the paper from the first cake layer and place upside down on a serving plate. Pile on the whipped cream and smooth over evenly leaving a centimetre gap at the edge. Remove the paper from the second cake layer and place on top. Chill until serving time. Serves 6
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This gorgeous layer cake is relatively simple to make, but mind you take a little extra care when handling the layers as pavlova is delicate in texture and can crumble.