Coconut and lime meringue topped custard

3 eggs, separated
2 tsp cornflour
1 cup caster sugar
finely grated rind of 1 lime
2 tsp cocount essence
2 cups milk
1/2 cup lime maramalade
1 tbsp hot water
extra 2 tbsp caster sugar and grated lime rind

1. Preheat oven to 160 C. Put egg yolks, cornflour, 1/3 cup caster sugar, lime rind and coconut essence in a medium mixing bowl and whisk until well combined. Add milk and whisk gently to combine.
2. Pour milk mixture into a 6 cup ovenproof dish. Put into a deeper baking dish and fill with enough boiling water to cup up to half way on ovenproof dish. Bake for 40-45 mins or until custard is set.
3. Increase oven to 200C. Beat eggwhites until soft peaks form, gradually add remaining caster sugar until mixture is thick and glossy. Combine marmalade and hot water and drizzle evenly over top of custard.
4. Meringue mixture on custar and bake for 5-6 minutes until golden.
5. Combine extra sugar and lime rind in a small bowl, then sprinkle on top of meringue just before serving.

Coconut meringue cake

4 eggwhites
1 1/2 cups caster sugar
1 tsp cornflour
1 tsp vinegar
1 tsp vanilla essence
1 cup shredded coconut
300ml thickened cream, whipped
cocoa for dusting

1. Preheat oven to 160C. Line the base and sides of a 22cm deep round cake tin with baking paper.
2. Place the eggwhites into a mixer and beat until soft peaks form. Add the sugar gradually until dissolved.
3. Add cornflour, vinegar, vanilla essence and coconut and fold with a large metal spoon. Spoon mixture into prepared tin, smooth top, cook for 1 hour. Turn off the oven and leave the meringue to cool, about 1 hr in the oven with the door ajar.
4. Turn the meringue cake out onto a plate and stand until completely cold. Top with cream and dust with cocoa. Serve immediately.