Meringue Cake with Raspberry Creme and Coconut

Tried out something new today!


  • 6 Eggwhites
  • 350g Fine Sugar
  • 250g Desiccated Coconut
  • 500g Heavy Cream
  • 4 Tbls Powdered Sugar
  • 1/2 Ts Cinnamon
  • 1 Tbls of Rum
  • 100g White Chocolat (melted)
  • 250g Fresh Raspberries

For Decoration:

  • 30g Coconut Flakes
  • 100g Fresh Raspberries

So first you have to do the Meringues:

Preheat the Oven to 140°C. Now prepare 4 sheets of baking paper by drawing a 24cm diameter circle on it.

Separate the eggs. Beat the egg-whites until stiff and add the desiccated coconut. Now divide the paste into 4, put onto the circles and spread. Let them bake for 1 hour then turn the oven off an let them in for another hour to cool down.

For the creme beat the heavy creme and the sugar in a bowl. Add the rum, cinnamon, melted chocolate and raspberries. Now but one meringe-case onto a plate, spread 1/4 of the raspberry creme and top it with another case. Repeat this. until there are no mo cases and creme. Put onto the last layer of raspberry-creme the coconut flakes and the raspberries.

If you like you can add to the raspberries other berries 🙂



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