Blueberry cake with coconut meringue – A recipe for a delicious sheet pan cake with blueberries and lime topped with crispy coconut meringue.
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100 g butter
200 ml cream
5 egg yolks (reserve the egg whites for the coconut meringue)
300 g sugar
2 tsp. vanilla paste
Finely grated zest of 1 lime (unwaxed)
Juice of 1 lime (ca. 1 tbsp.)
325 g all-purpose flour
2 tsp. baking powder
300 g fresh blueberries (or other berries)
5 egg whites
225 g sugar
200 g desiccated coconut
Heat the oven to 180 C Convection.
Melt the butter in a saucepan, add the cream, and set aside. Beat the egg yolks, sugar, and vanilla paste thoroughly until the mixture is light. Add the finely grated lime zest and juice, and mix. Mix the flour and baking powder in a bowl and whisk it into the batter alternately with the butter/cream mixture.
Pour the batter into a sheet pan (26×40 cm) lined with baking paper and spread the fresh blueberries over the batter. Bake the cake in the middle of the oven for about 15 min (if necessary, cover the cake with tin foil at the end of the baking time so it doesn’t brown too much). Take out the cake and set the oven to 200 C.
While the cake is in the oven, prepare the coconut meringue:
Whisk the egg whites until stiff. Whisk in the sugar a little at a time. Whisk thoroughly. Fold the desiccated coconut into the meringue and spread it over the baked cake.
Bake the cake for another 15 mins at 200 C in the middle of the oven, until the meringue is golden.
Remove the cake and let it cool before cutting and serving. Enjoy!