Coconut Meringue Layered Marjolaine2017-12-12
For the cake:
½ cup water
3 tbsps. Oil
1 (200 gms.) pack Maya OT Chocolate Cake Mix
For the coconut meringue layer:
1-½ cups coconut, shredded
2/3 cup sugar
2 tbsps. Gold Medal all purpose flour
¼ tsp. salt
½ tsp. cream of tartar
For the glaze:
6 oz. semi-sweet chocolate, chopped
½ cup heavy whipping cream
To prepare the cake: Preheat oven to 350ºF. Line the bottom of a two 9" x9"-square pans with parchment paper. Brush with cooking oil or shortening. In a bowl, combine eggs, water and oil then add the cake mix. Beat with a wooden spoon until smooth, about 80 to 90 strokes. Pour onto prepared pan and spread evenly. Bake for 35 to 40 minutes or until done. Cool and unmold.
To prepare the coconut-meringue layer: Position rack in the center of the oven. Preheat oven to 325ºF. Line two 9" x9"-square pans with parchment paper. Mix coconut, 1/3 cup sugar, flour and salt in medium bowl. Set aside. Using electric mixer, beat eggwhites and cream of tartar in large bowl until soft peaks form. Gradually add the remaining 1/3 cup sugar, beat until stiff but not dry. Fold coconut mixture into meringue just until stiff but not dry. Fold coconut mixture into meringue just until incorporated. Spread meringue evenly over pan, covering completely. Bake until light golden brown and just springy to touch, about 20 minutes (meringue will be soft). Cool completely and unmold.
To prepare the glaze: Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream when chocolate is melted and smooth. To assemble marjolaine: Arrange alternately the layer of cake, meringue and glaze into serving platter. Decorate as desired.