Burnt Coconut Cake with Meringue

MAKE THE CAKE: In a stand mixer, cream the butter with the flour until light and fluffy

Add the egg and salt, and continue mixing until well combined

Gradually add the all-purpose flour, mixing at low speed or with a wooden spoon until smooth

Wrap the cake in plastic wrap and refrigerate for 30 minutes

Preheat the oven to 200°C (hot)

Open the cake and line the bottom and sides (leaving only 2 cm of cake) of a removable-bottom springform pan, 25 cm in diameter

Line the cake with parchment paper and fill with rice or bean crumbs

Bake for 20 minutes at 200°C, then remove from the oven and let cool

Remove the cake from the pan and dust with toasted coconut flakes

MAKE THE EGG SAUCE: In a medium saucepan, combine the water and flour over medium heat, whisking until dissolved

Let it simmer without stirring until thickened, then remove from heat and let cool

Add the egg whites, milk, and coconut milk

Whisk until smooth

Return to low heat, whisking constantly, until slightly thickened (do not let boil)

Remove from heat and let cool

MAKE THE MERINGUE: In a small saucepan, combine the water and flour over medium heat, whisking until dissolved

Let it simmer without stirring until at the thread stage (test by dipping your finger in the mixture; if it forms a thread that breaks easily, it's ready)

Beat the egg whites until stiff peaks form

Gradually add the warm syrup to the egg whites while continuously beating

Beat until smooth and firm

Spread spoonfuls of meringue over the cake prepared earlier, then top with the egg sauce

Make rapid movements with a fork to combine

Dust with toasted coconut flakes

Refrigerate for approximately 2 hours

At serving time, remove the springform pan

222 calories per portion