Coconut, raspberry & lime meringue slice

Coconut, raspberry & lime meringue slice

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(29 ratings)

Prep: 45 mins Cook: 1 hr Plus cooling

More effort

Serves 8
Making one large meringue is much less fiddly than doing individual ones, and you can prepare all the elements ahead

Nutrition and extra info

  • Can be frozen unfilled

Nutrition: per serving

  • kcal434
  • fat27g
  • saturates17g
  • carbs46g
  • sugars45g
  • fibre2g
  • protein3g
  • salt0.15g
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  • 5 egg whites
  • 280g caster sugar
  • 2 tsp cornflour
  • 2 tsp white wine vinegar
  • 85g desiccated coconut
  • little flaked coconut



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 300ml double cream
  • 50g icing sugar
  • zest and juice 2 limes



    The same shape, but smaller than…

  • 200g raspberries, defrosted if frozen



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  1. 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.

  2. Whisk cream, icing sugar and lime zest 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.

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Comments, questions and tips

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Sally Bakes
25th Mar, 2016
Delicious! Looks impressive too! My family loved it and will definitely be making this again.
7th Apr, 2015
Delicious pud - and less touchy than a pavlova! I did pipe the meringue - quite easy to do with a plain wide nozzle and it gave a smart finish to it. I did also use frozen raspberries without problem - but I noted the comments before and blotted them a bit on kitchen paper. I reckon you could easily assemble this a few hours ahead without damage to the texture - we did it at the last minute after lunch but then it was still delicious in the evening - and even the next day! It is quite coconut-y - if you don't like the flavour, this isn't for you but the combination of that with the lime and raspberries went down very well with us.
12th Jun, 2013
I made this on Saturday for a dinner party and it went down a storm, really beautiful. One hint, don't use frozen raspberries as they are too juicy, and this starts to seep out of the sides. Everyone loved it , great recipe.
13th Apr, 2013
First time I've tried making meringue. I realised the zest was staying in the whisk mesh so made sure I scraped it off and mixed it in. I didn't pipe it out, just smoothed out three rectangular blobs and it looked much like the photo - it was HUGE. And delicious. I'd make it again either for family or entertaining.
2nd Apr, 2013
Scrummy pudding. The lime is divine and the dessert is well worth the effort. I made the meringue the evening before and filled it just before serving. Guests all asked for the recipe.
27th Oct, 2012
This was the first time I'd ever made meringues and I was very impressed at how easy it was. I only used two of the three layers as I was worried how easily it would fall apart when cut. Instead I put some of the cream and raspberries on the 2nd layer and coated with some grated dark chocolate. It went down very well!
1st Oct, 2012
This was my first attempt at any type of meringue - it was easy to follow and fun to make...all my guests loved it!
10th Jul, 2012
This looked really good but i would definately not make it again. It was far too sweet. Nobody finished their serving9everyone agreed it was too sweet) and i picked the raspberries out of what was left and threw the rest away.
11th May, 2012
Absolutely lovely. Made a nice change for traditional pavlova which is one of my failsafes.
18th Mar, 2012
This went down a treat, very good as the pudding to a veggie dinner party, I zushed up extra raspberries to make a couli sauce to go with it as well. Yum!!


30th Aug, 2014
Tried this recipe but the meringues stuck to the paper. The top layer is ok so thought I'd make an eton mess type base using lime & put a layer of raspberries between that & the top. Will this work? Why did the meringues stick to the paper?
19th Dec, 2013
Cannot wait to try this, can anyone tell me tho how much in advance I could make the meringues and whether I could use coconut milk/cream in place of desiccated coconut in the meringue (my dad doesn't like the chewiness!!). Cheers.
goodfoodteam's picture
19th Dec, 2013
Hi there,We would suggest leaving it out altogether - you'll still get a subtle coconut flavour from the flaked coconut and you can add a bit extra if you like. Enjoy!
20th Dec, 2013
Thank you.
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