Sugar Free Coconut Meringue Cake

I’d buy double the ingredients because once you make it you won’t be able to stop! Add some colour by serving it with fresh berries.


90 g butter

1/2 cup dextrose

3 egg yolks

1 teaspoon vanilla essence

1 cup self-raising flour

1/2 cup milk


3 egg whites

3/4 cup dextrose

1 cup desiccated coconut


Preheat the oven to 180°C. Butter a 20 cm square cake tin and line it with baking paper.

Using an electric mixer, beat the butter with the dextrose until pale and fluffy.

Add the egg yolks, one at a time, beating well after each addition.

Beat in the vanilla.

Fold in one-third of the flour, then half the milk. Repeat, ending with flour, until all the flour and milk have been incorporated and the mixture is soft, taking care not to overmix.

Transfer to the prepared tin and set aside while you prepare the topping.

In a separate bowl, beat the egg whites until stiff peaks form, then add the dextrose, a little at a time. Fold in the coconut.

Carefully spoon the topping over the cake mixture.

Bake for about 40 minutes or until skewer inserted in the centre comes out clean.

Remove from the oven and allow to stand for a few minutes before turning out onto a wire rack to cool.


This is an edited extract from The Eat Real Food Cookbook by David Gillespie $39.99. 

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