yuzu pina colada meringue layer cake

SERVES 12

2 cups (500ml) coconut milk

12 egg whites

2 tsp vanilla extract

1 cup coconut rum, plus 2 tbsp extra to serve 5 cups (750g) plain flour

1 tbsp baking powder

3 cups (660g) caster sugar

400g unsalted butter, chopped and softened Icing sugar, to dust

YUZU LEMON BUTTER

12 egg yolks

1½ cups (330g) caster sugar ¾ cup (180ml) yuzu juice*

½ cup (125ml) lemon juice

2 tsp finely grated lemon rind 300g unsalted butter, chopped

ITALIAN MERINGUE

⅓ cup (80ml) water

½ tsp cream of tartar

2 cups (440g) caster sugar

150ml (approximately 5) egg whites at room temperature

1 Preheat oven to 160°C (fan-forced). Line 2 lightly greased 18cm (base measurement) tins with baking paper, leaving a 4cm collar above each rim.

2 Place coconut milk, egg whites, vanilla and rum in a medium bowl and whisk to combine. Set aside.

3 Place flour, baking powder and sugar in the bowl of an electric mixer fitted with a paddle attachment. Add butter and mix on low speed until mixture resembles breadcrumbs. Gradually add milk mixture and mix until smooth. Pour mixture evenly into tins and bake for 1 hour and 20 minutes, or until cooked when an inserted skewer comes out clean.

4 Meanwhile, to make yuzu lemon butter, place egg yolks and egg, sugar, yuzu juice and lemon juice and rind in a large heatproof bowl set over a saucepan of simmering water. Whisk until sugar has dissolved. Add butter and whisk mixture for 15 minutes, or until butter has melted and mixture is thick and coats the back of a spoon. Pour through a fine-meshed sieve, cover with cling film and refrigerate until cold.

5 Trim tops off cakes and slice each cake into 4 even layers. Place one cake layer on a cake stand and spread with ½ cup yuzu butter. Repeat process with remaining cake layers and butter, finishing with a cake layer. Place in the refrigerator for 20 minutes to set.

6 To make Italian meringue, place water, cream of tartar and half the sugar in a small saucepan over medium heat. Bring to the boil and cook for 4 minutes. Meanwhile, whisk egg whites in a standing mixer fitted with a whisk attachment on high speed to soft peaks. Gradually add remaining sugar and whisk until sugar is dissolved. Continue to whisk and gradually pour hot syrup into the meringue. Whisk until meringue is cool.

7 Place meringue in a piping bag with a 1cm-round nozzle and pipe on top of cake. Using a kitchen blowtorch, lightly torch to serve. Place leftover yuzu lemon butter in a small bowl. Add remaining rum and whisk. Serve cake dusted with icing sugar and drizzled with the rum syrup.

*Yuzu is a Japanese citrus fruit and yuzu juice is available from Asian grocers. You can substitute with a mixture of orange and lemon juice.