To make the meringue, preheat the oven to 180°C. Grease a large rectangular (38 cm × 32 cm) baking tin and line with baking paper.
Using an electric mixer, whisk the egg whites and salt until stiff. Gradually add the sugar and whisk until stiff and shiny. Using a spatula, carefully fold in the coconut, then pour into the prepared pan.
Reduce the oven to 150°C and bake for 20-30 minutes or until meringue is dry and light golden (baking time is approximate and depends on your oven; check and continue baking if necessary. You can reduce the oven to 130°C to prevent it over-browning). Remove the meringue from the oven and cool completely, then cut lengthwise into 3 equal pieces.
Meanwhile, to make the chocolate cream, cook the egg yolks and sugar in a double boiler over low heat until a thick cream forms (it’s done when you scrape the bottom of the pan with a spoon and a clear mark is visible). Add the chocolate and milk, and stir until the chocolate is melted. Remove from the heat and allow to cool completely.
Beat the butter with an electric mixer until fluffy, then beat in the cooled chocolate cream.
To assemble the cake, layer the meringue pieces and chocolate cream, finishing with the chocolate cream. Spread the remaining chocolate cream around the sides of the cake. Refrigerate for 3 hours or overnight to firm, then serve.


  • 9 egg whites
  • pinch of salt
  • 300 g caster sugar
  • 210 g desiccated coconut
  • Chocolate cream
  • 11 egg yolks
  • 120 g caster sugar
  • 300 g dark chocolate, finely chopped
  • 60 ml (¼ cup) milk
  • 300 g unsalted butter, chopped, softened