Method

• 1.
  Preheat the oven to 180°C/160°C fan-forced. Grease base and sides of a 20cm square cake tin and line with baking paper, extending 5cm over the edges.
• 2.
  Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat for 5 minutes or until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Add mascarpone and beat to combine. Fold through the flour and coconut to combine. Spoon into the prepared tin and roughly smooth top with a spatula. Bake for 35 minutes or until golden and a skewer inserted in the centre comes out clean.
• 3.
  Set cake aside in the tin and increase oven to 200°C/180°C fan-forced.
• 4.
  Toss the rhubarb and jam in a bowl. Spoon half onto a small baking tray and roast for 10 minutes or until just starting to soften.
• 5.
  Meanwhile, make the meringue. Whisk the egg whites in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Add sugar, one tablespoon at a time, whisking until dissolved before adding the next. Check by rubbing a little mixture between your fingers to see if the sugar is thoroughly dissolved. Add the cornflour and lemon juice and whisk to combine. Add the coconut and use a spatula to gently fold through.
• 6.
  Meanwhile, arrange raw rhubarb on top of the cake around the edges of the tin, stacking the pieces like bricks. Spoon roasted rhubarb in the centre, pressing fruit down so it’s tightly packed. Top with the meringue, using a small spatula to swirl the top. Place in the oven and reduce temperature to 180°C/160°C fan-forced. Bake for 35 minutes or until meringue is light brown.
• 7.
  Stand cake in pan on a wire rack for 1 hour to cool. Transfer to a serving plate to serve.