Method

• 1.
  Preheat oven to 170°C and line 9 holes of a muffin pan with tall paper cases.
• 2.
  Place the flour, baking powder, sugar, butter and a pinch of salt in an electric mixer and beat on low speed for 5 minutes or until it resembles coarse breadcrumbs.
• 3.
  Add the eggs, 1 at a time, beating well after each addition. Add the coconut milk and lime zest and juice, then beat until smooth. Fold in the desiccated coconut and divide among the paper cases. Bake for 20-25 minutes until the cupcakes are golden and a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

• 4.
  Meanwhile, for the meringue, whisk the eggwhites and lime juice together until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking constantly until stiff and glossy. Fold in the zest and place meringue in a piping bag fitted with a plain nozzle. Pipe onto the cakes, then use a kitchen blowtorch to cook the meringue until golden. Alternatively, preheat the oven to 200°C and bake the cupcakes for 3-5 minutes until meringue is golden, then serve.