Coconut Layer Meringue Cake | Donna Hay

Ingredients

• 600ml eggwhite (about 16 eggs), at room temperature+
• 3 cups (660g) caster (superfine) sugar
• 2 tablespoons cornflour (cornstarch), plus extra for dusting
• 2 tablespoons white vinegar
• 2 cups (100g) coconut flakes
• 1 cup (250ml) double (thick) cream
• 1 cup (250ml) coconut cream, chilled
• 1 teaspoon vanilla extract