YOUNG COCONUT MERINGUE CAKE

Preparation Time : 15 minutes
Cooking time : 25 minutes
Serves 4 to 6

Ingredients :
6 egg yolks
150g sugar
½ teaspoon vanilla essence
50g flour
100ml sweetened condensed milk
125ml warm water
flesh of 4 young coconuts

Meringue topping
6 egg whites
1 tablespoon sugar
¼ teaspoon salt
75g raisins

1. Beat the egg yolks, sugar and vanilla essence together until the sugar dissolves and the mixture becomes pale and foamy.
2. Put the flour in a saucepan and gradually stir in condensed milk and water
3. Scrape out the soft pulp from the coconuts and add to the milk mixture. Stir in the beaten egg yolk. Cook over medium heat, stirring for 5 minutes until mixture thickens. Transfer the mixture to a heat proof dish
4. Make the meringue topping by beating the egg whites, sugar and salt together until the mixture is stiff. Spread over the cake and scatter the raisins on top. Bake in an oven preheated to 200°C until the meringue turns golden brown, about 15 minutes