Low FODMAP Strawberry Coconut Meringue Cake
This pretty, summery Low FODMAP Strawberry Coconut Meringue Cake was created for a special guest. I love it for so many reasons – it is absolutely gorgeous to view, fantastically delicious to eat and is a perfect example of how low FODMAP food can be as delectable as non-diet food.
Food Makes Friends
My son Freeman’s girlfriend, Ngoc, is Vietnamese and you can see her in action, helping me make Summer Rolls. They came to visit us in New England with her parents, Mom Dung and father Hung, who were visiting from California.
I was told that her mother had a serious sweet tooth, did not eat much dairy and also did not speak any English. I decided we could communicate through food!
I also knew that Dung’s favorite flower was peony, (and it happens to be mine and Ngoc’s, too) and it just so happens that there is a peony farm around the corner and the weekend that they visited was smack in the midst of peony season.
Below is a pic of me and Dung at the farm. She wanted to bring root stock back home with her, but the farmer said it wasn’t the right time of year. We will have to have her come back!
What Is A Meringue Cake?
Our Meringue Cake is made from layers of meringue spread into discs, baked until crisp, and layered with cream and fruit. It is a festive combination of color, texture and flavor. Crispy, creamy and fruity in every bite.
Since Ngoc’s Mom liked sweet desserts, I immediately thought of meringue. And the strawberries were looking good at the market – and of course they are quite low FODMAP.
For the cream, I decided to go with whipped coconut cream, to keep it non-dairy.
And if you like meringue, check out our Meringue Nests.
Gilding The Lily
After taking all the pictures of the pretty cake in all its stark red and white-ness, I decided it needed a drizzle of ganache. I mean, chocolate and strawberries, folks, who can resist?
I made a coconut-milk based ganache and below is the result. It is optional, but the drizzle is extra-decadent. See Tips for more info.
Make this cake for a special occasion and when berries are at their best.
The finished, assembled cake can sit for about 2 hours, after which it begins to droop a bit. Best to assemble close to serving time. You can, however, make the meringue component ahead (see directions below).
PS: This recipe calls for superfine sugar, which is extra fine in texture and will dissolve more readily in the meringue. See Tips for making your own. You can use regular granulated sugar; just follow the visual and textural cues.
As with any recipe, please read the entire recipe through before starting. The canned coconut milk, for instance, must be chilled overnight, so plan accordingly.
If you want to make the Chocolate Ganache, it can be made while the meringue is baking – or it can be made days ahead and re-heated till fluid.
Note that the Nutritional info is artificially high because you will not be using all of the coconut whipped cream.
As a dessert lover, check out our article on some of our Top Low FODMAP Desserts, for even more inspiration!
For a different type of cake featuring meringue, in this case a soft piped meringue, check out our Lemon Meringue Cake! If you like lemon meringue pie, this one is going to ring your bells.
Looking for more special cakes, for special occasions? Check out our article, 15 Low FODMAP & Gluten-Free Birthday Cakes & Celebratory Treats.
Low FODMAP Strawberry Coconut Meringue Cake
Our Low FODMAP Strawberry Coconut Meringue Cake is dairy free, creamy & crunchy and will appeal to those with a sweet tooth. Take advantage of the do-ahead components.
- 1 1/4 cups (112 g) sifted confectioners’ sugar
- 1 tablespoon cornstarch
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup (149 g) superfine sugar or regular sugar
Cream & Fruit:
- Ingredients for 2 batches of Coconut Whipped Cream, you might not use it all for the cake
- 1 pound (455 g) fresh strawberries
- ½ cup (20 g) broad unsweetened, coconut chips
- ¼ cup (60 ml) Chocolate Ganache, made with canned coconut milk; optional
For the Meringue Discs: Position racks in the upper and lower third of the oven. Preheat the oven to 275°F (135°C). Line 2 half-sheet rimmed baking pans with parchment paper. Trace two 8-inch (20 ccircles on each paper, situated so that they are spaced apart. Flip the paper over. You should be able to see the circles through the parchment.
Whisk together the confectioners’ sugar and cornstarch in a medium bowl to aerate and combine; set aside.
In the clean, grease-free bowl of a stand mixer, add the egg whites and whip on low speed using the wire whip attachment until frothy. Add the cream of tartar and turn the speed to medium-high. When soft peaks form, add the superfine sugar gradually. Continue whipping until stiff, glossy peaks form. If you place a dab between your fingertips you should not feel the granulation of the sugar anymore. Fold in the confectioners’ sugar/cornstarch mixture. This is best accomplished by beginning the folding action with a hand-held balloon whisk, then finishing with a large, broad silicone spatula.
Use the back of a large soupspoon to spread the meringue inside of the drawn circles, smoothing the tops, creating 4 equal discs about ½-inch (12 min thickness.
Bake for 45 to 55 minutes or until the meringues are dry to the touch. They should easily lift off of the parchment without breaking. Cool completely in on the pan set on a rack. The meringues are ready to assemble or may be stored at room temperature for up to 2 days in an airtight container for up to 2 days.
For Cream, Berries & Assembly: About 1 hour before serving, and up to 2 hours ahead, prepare the Coconut Whipped Cream. Reserve about 9 or 10 of the prettiest berries for the top of the cake; hull the rest and the berries and cut vertically into slices; set aside.
Place one meringue disc, top side up, on a serving platter. Top with a little less than one quarter of the cream, spreading in an even layer with an offset spatula. Scatter about a third of the berries on top of the cream, arranging some so that they will peek out from the subsequent layers. Top with the second meringue disc, top side up. Spread with a thin layer of cream and more berries, followed by third disc, more cream and berries. Finish with last disc, top side up, spread a little pillow of cream towards the center of the disc (see imageand arrange whole berries decoratively. Sprinkle coconut chips over all. Refrigerate for at least 1 hour and up to 2 hours. Serve cold.
If you would like to use the optional Chocolate Ganache, have it in a fluid state and drizzle over the meringue cake right before serving.
Use a sharp knife to cut wedges and use a cake server to help get the wedges from the serving platter to plates. This is going to messy - but don’t worry! It is so delicious, no one will mind.
- Superfine sugar is just what it sounds like. Its extra-fine texture dissolves more readily than regular granulated sugar in recipes, such as liquids or meringues. Sometimes it is used for its attractive, unique, sparkly, visual appeal, such as when used to make sugared fruit, and in these cases, you should purchase it. However, when it is to be incorporated into a recipe, such as here, you may make your own. Simply place granulated sugar in a food processor bowl fitted with the metal blade attachment and process until the sugar granules are reduced in size, but stop short of creating a powdery texture. Re-measure after processing.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.