Baking day: Lemon coconut meringue cupcakes


I love having visitors to the farm. It’s a fair hike out of town (half an hour’s drive), and so when someone asks to stop by, I immediately turn to the fridge to see what sort of sweet treat I can concoct to make the trek worth my visitor’s while.

Today, it was one of my friends from work coming around for a chai and a chat and I took the liberty of whipping up a batch of these lemon meringue cupcakes. They are a tangy but sweet lemon coconut cake with a tart lemon curd filling, topped off with a coconutty meringue tower. They weren’t as much work as the name implies, and I made the cake and curd the night before to make today’s assembly even easier. Give them a go and tell me what you think!


Lemon coconut meringue cupcakes

Makes 12

From AWW’s Cupcakes



Coconut lemon curd cake

  • 125g butter, softened
  • 2 tsp finely grated lemon rind
  • 2/3 cup (150g) caster sugar
  • 2 eggs
  • 1/3 cup (80ml) milk
  • 3/4 cup (60g) desiccated coconut
  • 1 1/4 cups (185g) self-raising flour

Lemon curd

  • 4 egg yolks
  • 1/3 cup (75g) caster sugar
  • 2 tsp finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 40g butter

Coconut meringue

  • 4 egg whites
  • 1 cup (220g) caster sugar
  • 1 1/3 cups (95g) shredded coconut, chopped finely (I just used desiccated again)


  • Make lemon curd:
    Combine ingredients in a small heatproof bowl over a small saucepan of simmering water. Stir constantly until mixture thickens slightly and coats the back of a spoon. Remove from heat and cover tightly. Refrigerate until cold.


  • Preheat oven to 180 degrees Celsius (160 degrees fan-forced). Line 12 patty cases.
  • Beat butter, rind, sugar and eggs until light and fluffy.
  • Stir in milk and coconut, then sifted flour. Divide mixture among cases; smooth surface.
  • Bake cakes 20 minutes. Cool on wire rack.
  • Increase oven to 220 degrees Celsius (200 degrees fan-forced).
  • Cut a hole in the centre of each cupcake, fill with curd, discard cake tops.


  • Make coconut meringue:
    Beat egg whites (brought to room temperature) in a bowl of electric mixer until soft peaks form; gradually add sugar, beating until dissolved. Fold in coconut.


  • Pipe coconut meringue (or dollop on as I did) on top of each cake. Place cakes on oven tray and bake in a hot oven for five minutes or until meringue is browned slightly.

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2 thoughts on “Baking day: Lemon coconut meringue cupcakes

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