- 1 cup Woolworths liquid egg whites, plus 3 T (or 5 large free-range egg whites)
- 330 g caster sugar
- 1 T cornflour
- 1 T vinegar
- 80 g dessicated coconut
- 150 g Woolworths double-cream Ayrshire coconut-and-lime yoghurt
Preheat the oven to 160°C and line a 23 cm cake tin with baking paper.
Using an electric beater, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form and the sugar has dissolved.
Mix the cornflour and vinegar until well combined. Add to the meringue mixture and continue beating for a few minutes.
Fold the coconut into the mixture, then pour into the cake tin and smooth the top.
Bake for 40 minutes, or until set but still with a slight meringue wobble. Remove from the oven and allow to cool in the tin for 10 minutes.
Spread the yoghurt over the cake before serving.
Cook's note: Freeze leftover egg whites or use in an omelette or protein shake. This cake was inspired by Donna Hay; I added coconut to my version. It's a cake that's all soft and spongy deliciousness. No crispy meringue here.