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


  • 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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11th Feb, 2012
Lovely recipe but use an extra large piping nozzle if you choose to pipe it as the coconut blocked mine up and I ended up in a right mess!!!!
7th Nov, 2011
Made this at the weekend and it turned out great. Absolutely delicious and easy to make. I just spread the mixture onto the baking tray but think I will pipe the mixture next time. Definitely recommend to try.
3rd Sep, 2011
Absolutely wonderful! Light tasting and refreshing. Takes a bit time and effort to make though. But completely worth it!
7th Aug, 2011
Easy and looks impressive. The filling turned out little runny, however I had this great idea of lining an empty tissue box with clingfilm (meringues turned out to be spot on the same size!!!), placed the first meringue at the bottom of the box, then filling, second layer etc., placed in the fridge and then freezer half our before serving. The just ripped the box open, removed cling film - held its shape beautifully, and was lovely and refreshing. Definitely recommend for an impressive looking pud!
24th Jul, 2011
Fantastic summer pudd. *i made circles and stacked two, to make it look prettier for a dinner party, topping off with cream and raspberries *i added finely chopped 50g of dark bitter chocolate to meringue mixture to counter act the sugary sweetness. -works really well too with the lime and raspberries lush lush lush
marydoll78's picture
10th Jul, 2011
Lovely and light, raspberrys and lime give it a lovely summer taste, would be great bar b q dessert, just unsure what to do with my egg yoks?? any ideas welcome!
28th Apr, 2011
This was simple and easy to make but looked very impressive. I thought the meringue had more of a texture and taste to macaroons. I loved it but you do have to really like coconut. I'm going to make it with 1/2 the coconut next time and see how it comes out. I'd also be tempted to make the same topping with a normal pavlova base
26th Apr, 2011
An absolute winner! I had no flaked coconut so just sprinkled one meringue with a bit of desicated coconut instead. Am also going to try swopping the raspberries for mango next time.
18th Apr, 2011
Rather tasty however the desicated coconut in the meringue was a little chewy and gritty. I couldnt get fresh limes anywhere so the juice had to do, if I made it again I would make sure I had fresh limes as the zest would be much tastier! Its worth making!
michelle-macdougall's picture
16th Feb, 2011
I made this for my mum's birthday and now she wants it every year. I just used the lime zest and found that was enough lime flavour, I can't get double cream so I didn't want to add any extra liquid to whipping cream because it wouldn't whip for me when I tried that before. Lovely refreshing dessert and pretty too.


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