Vegetarian recipe ideas
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Heat the oven to 160C/140C fan/gas 3. Butter 3 x 18cm cake tins and line with baking paper.
Mix the flours, desiccated coconut and baking powder in a bowl with 1/8 tsp salt. Whisk the coconut milk, egg whites, milk and coconut extract in another bowl.
Beat the butter and sugar until pale and fluffy. Add the dry and wet ingredients and whisk until smooth.
Divide the mixture between the tins, level, then bake for 35-40 minutes. Cool in the tins for 5 minutes, then turn onto wire racks to cool completely.
Put the egg whites in a stand mixer with the whisk attachment, or a big, clean bowl and use an electric whisk. Mix 200g sugar and 4 tbsp water in a small pan and heat gently until the sugar dissolves and makes a syrup.
Whisk the egg whites until firm, add the remaining 75g caster sugar and whisk to stiff peaks. Boil the syrup until it reaches 120C on a sugar thermometer. While whisking the meringue on the highest speed, slowly pour in the syrup so it hits the meringue, not the bowl. Keep whisking until the meringue is at room temperature. Whisk in a spoonful of butter at a time, slowly but steadily, until you have a smooth and shiny meringue icing. It'll probably be a little thin, and at this stage it might look greasy and split. If this happens, put it in the fridge to firm for 15-20 minutes, then whisk again and it will come back together to a smooth, thick buttercream.
Use the buttercream to fill and cover the cake. Press the coconut chips onto the icing and decorate with truffles if using.