A rich, luscious cake with soft cloudy meringue frosting. I made cupcakes simply because I had cupcake cases with cloud designs, however this would be lovely as a single cake. Why not make two cakes and sandwich with meringue as well!

The meringue is egg-free, vegan, and safe to eat raw. The main ingredient is “Aquafaba”; the slightly viscous, briny liquid from a can of chickpeas which is usually discarded. It is a very convincing substitute for egg whites in meringue. I have used it successfully in Egg-free Meringue, Concorde Cake, and Almond Nougat. My daughter loves this meringue! I haven’t told her the truth about it though as I know she would be horrified.

The quantity of meringue listed below is enough for a generous topping for 6 cupcakes with a little extra as a chef treat.

Coconut Cloud Cupcakes
makes approx 6 muffins or one 20cm (8 inch) cake

Cake

1 cup (120g) desiccated coconut
1 cup (150g) self-raising flour
1/2 cup (100g) caster sugar
1/4 tsp salt
1 cup (250ml) coconut milk
1 tsp vanilla

Cloudy Meringue Frosting

~80g Aquafaba (from two 125g cans of chickpeas)
2/3 cup (150g) granulated white sugar
1/4 tsp cream of tartar
1/2 tsp vanilla

Method

Preheat the oven to 180C (350F). Line muffin tin with cases or the base of a 20cm (8 inch) cake tin.

For the cake, mix together in a bowl the coconut, flour, sugar, and salt. Add the coconut milk and vanilla; stir until just combined. Spoon the cake batter into the muffin cases and smooth.

Bake in the oven for approximately 15 minutes (30 minutes for a large cake).

Cool before frosting with the meringue.

For the meringue, drain and reserve the liquid from the cans of chickpeas (and use the chickpeas for another recipe).

Place the liquid in a large bowl and, using either a standing mixer or handheld electric whisk, whip at high speed. Within a minute or so the liquid will start to foam and then become thick and form stiff peaks. Slowly add the sugar, cream of tartar, and vanilla while continuing to whisk. Whisk until the sugar has completely dissolved.

Generously spoon meringue over the cakes.