Heat oven to 140C/120C fan/gas 1. Line
baking sheets with baking parchment and
draw 3 rectangles, roughly 25cm x 12cm.
Whisk whites to stiff. Gradually whisk
in sugar to stiff again, then whisk in
the cornflour and vinegar. Fold in the
desiccated coconut and pipe, or spread,
the meringue mix into 3 even rectangles.
Scatter flaked coconut over one of the
meringues and bake for 1 hr, then turn
off oven and leave in there with the door
shut for 1 hr. Leave to cool.
Whisk cream, icing sugar and limezest
and juice to a thick consistency. Spread
half over one meringue base (not the one
with flaked coconut on top – save that
for the top), and scatter over half the
raspberries. Sit second meringue base
on top, spread with remaining cream and
scatter with remaining raspberries. Top
with coconut-covered meringue and serve.