Lamington Meringue Cake

Step 1: Invert bases of two 20cm round springform pans and grease and line bases and sides with baking paper, extending paper 2cm above pan edges.

Step 2: Beat butter and sugar in a small bowl of an electric mixer until light and fluffy and then beat in eggs, one at a time, until just combined and transfer to a large bowl.

Step 3: Add sifted flour, coconut and milk in two batches and stir until combined and then divide evenly between prepared pans and smooth over tops.

Step 4: To make meringue, beat whites and cream of tartar in same clean, small bowl of an electric mixer until soft peaks form.

Step 5: With motor operating, add sugar, 1 tablespoon at a time, beating well after each addition until dissolved and beat for a further 2 minutes, or until smooth and glossy and then divide evenly over cake mixture in pans and smooth over tops.

Step 6: Cook in a moderately slow oven (160C) for about 35 to 40 minutes, or until cakes are cooked when tested and meringue is crisp. Stand in pans for 15 minutes and then remove sides of pans and transfer to wire racks to cool.

Step 7: To make ganache, stir chocolate and cream in a heatproof bowl sitting over a pan of simmering water until smooth and then remove and let stand for 10 minutes.

Step 8: Place 1/4 cup of ganache into a snap-lock bag and squeeze into one corner and then twist bag and set aside for decoration. Refrigerate remaining ganache for about 30 to 45 minutes, or until thickened.

Step 9: To assemble, sandwich cakes together with chilled ganache and whipped cream.

Step 10: Snip one corner of snap-lock bag and drizzle ganache over meringue.