< PreviousSecret-Layer Cakes 166Coconut Meringue Layer100 g (3.5 oz) sugar½ tbsp (5 g) cornflour (cornstarch)2 egg whites, at room temperaturePinch of cream of tartarPinch of salt1 tsp vanilla extract50 g (1.7 oz) desiccated coconutCoconut and Pineapple Ice Cream1.4 L (48 oz [3 pints]) coconut ice cream455 g (16 oz) pineapple, cored (thawed from frozen or fresh)Coconut Meringue LayerPreheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18-cm) circle on it. Turn the parchment paper over, so that the drawn circle is facing the bottom but you can still see the lines through the paper.In a dry food processor, process the sugar until you have superfine sugar granules. Add the cornflour and mix to combine.Place the egg whites in a clean, dry metal bowl of your stand mixer (you can use a hand mixer or a stand mixer for this, but it’ll be easier in a stand mixer). Add the cream of tartar and salt. Whisk on high speed until you have soft peaks. Lower the speed to medium, and gradually add the sugar while continuously whisking the egg whites. Once all the sugar has been added, scrape down the sides of the bowl to get any sugar that may have stuck to the sides. Whisk the egg whites on medium-high speed for another 5 to 7 minutes, until all the sugar crystals have completely dissolved. (You can check if the sugar has dissolved by rubbing some of the egg whites between your fingers every couple of minutes—if the sugar has dissolved, the egg whites will feel smooth; if it feels gritty, the meringue is not ready yet.) Add the vanilla and coconut and whisk for a few seconds on high speed to combine. Spoon the meringue into the drawn circle and spread it evenly to fill the circle. Bake for 2 hours. Turn off the oven and let the meringue cool completely inside the oven, with the oven door left ajar. The meringue can be kept in an airtight container until needed. Coconut and Pineapple Ice CreamWhen the meringue layer is ready to be topped, thaw the coconut ice cream a bit.In a food processor or blender, process the pineapple until it becomes a smooth pulp. Add the pineapple to the softened coconut ice cream and fold to combine (it doesn’t have to be completely mixed through—ripples are OK). (continued)Pina Colada Ice Cream CakeWho doesn’t love a good piña colada cocktail on a summer day? Psst, who am I kidding? Even on a cold, rainy, dreary day, a piña colada would be irresistible to me. This summery ice cream does not have any alcohol, but it does feature that awesome coconut and pineapple one-two punch. The meringue layer adds a nice crunch, too. It’s an ice cream cake that your whole family can enjoy. Makes one 8-inch (20-cm) cakeSecret-Layer Cakes 166Coconut Meringue Layer100 g (3.5 oz) sugar½ tbsp (5 g) cornflour (cornstarch)2 egg whites, at room temperaturePinch of cream of tartarPinch of salt1 tsp vanilla extract50 g (1.7 oz) desiccated coconutCoconut and Pineapple Ice Cream1.4 L (48 oz [3 pints]) coconut ice cream455 g (16 oz) pineapple, cored (thawed from frozen or fresh)Coconut Meringue LayerPreheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18-cm) circle on it. Turn the parchment paper over, so that the drawn circle is facing the bottom but you can still see the lines through the paper.In a dry food processor, process the sugar until you have superfine sugar granules. Add the cornflour and mix to combine.Place the egg whites in a clean, dry metal bowl of your stand mixer (you can use a hand mixer or a stand mixer for this, but it’ll be easier in a stand mixer). Add the cream of tartar and salt. Whisk on high speed until you have soft peaks. Lower the speed to medium, and gradually add the sugar while continuously whisking the egg whites. Once all the sugar has been added, scrape down the sides of the bowl to get any sugar that may have stuck to the sides. Whisk the egg whites on medium-high speed for another 5 to 7 minutes, until all the sugar crystals have completely dissolved. (You can check if the sugar has dissolved by rubbing some of the egg whites between your fingers every couple of minutes—if the sugar has dissolved, the egg whites will feel smooth; if it feels gritty, the meringue is not ready yet.) Add the vanilla and coconut and whisk for a few seconds on high speed to combine. Spoon the meringue into the drawn circle and spread it evenly to fill the circle. Bake for 2 hours. Turn off the oven and let the meringue cool completely inside the oven, with the oven door left ajar. The meringue can be kept in an airtight container until needed. Coconut and Pineapple Ice CreamWhen the meringue layer is ready to be topped, thaw the coconut ice cream a bit.In a food processor or blender, process the pineapple until it becomes a smooth pulp. Add the pineapple to the softened coconut ice cream and fold to combine (it doesn’t have to be completely mixed through—ripples are OK). (continued)Pina Colada Ice Cream CakeWho doesn’t love a good piña colada cocktail on a summer day? Psst, who am I kidding? Even on a cold, rainy, dreary day, a piña colada would be irresistible to me. This summery ice cream does not have any alcohol, but it does feature that awesome coconut and pineapple one-two punch. The meringue layer adds a nice crunch, too. It’s an ice cream cake that your whole family can enjoy. Makes one 8-inch (20-cm) cakeWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >