Updated: Feb 15, 2021
Equipment: 20 cm x 6 cm depth diameter round springform baking tin
140 g Unsalted Butter - softened
250 g Castor Sugar
130 g Eggs
1 tsp Vanilla bean paste
170 g Plain Flour
8g Baking powder
175 g Coconut milk
80 g Desiccated coconut
60 g Blackberry
70 g Egg Whites
125 g Sugar
1/4 tsp Cream of tartar
1/2 cup Fresh Black Berries, plus extra for toppings
260 g Fresh Strawberries, plus extra for toppings
120 g Sugar
50 g Lemon Juice
1 tsp Vanilla bean paste
1. To make the Jam, cut the strawberries into quarters without the stem then place with all the rest of the ingredients into a deep saucepan and bring to a boil over medium heat.
Keep cooking the Jam, stirring occasionally to prevent the base from burning for 12 to 15 minutes. Set aside to cool.
To test if your jam is ready, place a plate in the freezer an hour ahead. Spread the hot jam on the plate and test the setting consistency. You should be able to run your finger in between the jam without it being too runny. The Jam should have a soft but not watery consistency without being too thick.
Note: If you do happen to overcook your jam, simply add in some lemon juice and stir until it is slightly runny again. Put the jam aside to cool fully while proceeding to preparing the cake.
2. To make the coconut cake, ensure that before you proceed, bring out the eggs and butter and leave them out at room temperature for an hour.
Pre heat the oven to 170°C. Prepare the 20 cm round springform baking tin by lightly spraying the base and sides with some oil, then line them with parchment paper ensuring the baking strips for the borders is around 3 to 5 cm higher than the rim to allow space for the marshmallow to rise slightly during baking.
3. Start by placing the room temperature butter, vanilla bean paste and sugar into a stand mixer bowl fitted with a paddle attachment. Mix over medium speed until the butter are light and fluffy. Gradually add in the eggs a little at a time and continue to mix until well incorporated.
In alternate addition, add in half of the coconut milk into the butter mix, mix until combined, followed by 1/3 of the sifted dry ingredients (flour and baking powder) and continue to do so until all the coconut milk and flour are added ending with the dry ingredients and then followed by the desiccated coconuts.
4. Halve the blackcurrants if they are too big and fold it through the cake batter with a spatula.
Place cake batter into the pre line cake pan. Smooth out the top with the help of a offset spatula or spoon. Tap the cake gently then place it onto a baking tray and bake in the pre heated oven for 50 minutes to an hour. At this point the cake should have browned at the top and is near ready. If you shake the cake gently, it should be soft to the touch and not wobbly.
5. At 45 minutes mark, start making the meringue by whisking the egg whites and cream of tartar over medium speed. Once there are no visibility of runny egg whites start adding in the sugar by sprinkling it into the egg whites a little at a time. Once all the sugars are added, increase the speed to high and whip to stiff peak.
If you are using room temperature egg whites, the meringue should take 5 to 8 minutes to whisk until it is ready.
Note: If the meringue looks like it is ready but the cake isn't, simply continue baking the cake and leave the meringue whisking on the lowest speed in the mixer bowl. The addition of cream of tartar allows the egg whites to whisk over a longer period without separating.
6. When the cake is near ready, remove it from the oven and place the meringue gently on top of the cake and smooth out with a spoon or a spatula then drizzle some strawberry jam over the meringue and gently stir with a skewer to create a swirly effect. Place the cake back into the oven and continue baking for 15 to 18 minutes or until the meringue slightly brown at the top.
The meringue will rise slightly during baking.
7. Once ready, remove the baking tin from the oven and allow the cake to fully cool. As the cake cool, the meringue on top will drop slightly, and this is perfectly fine.
8. Remove the baking tin and decorate the top with more strawberry jam and berries and dust the top with icing sugar before serving.
Note : To ensure that the cake is fully baked through, insert a skewer through the cake and it should come out clean.
Place cake in an airtight container and store in the fridge for up to 5 days.