How to make
Pour the egg whites into a bowl and beat them until they become thick. Gradually add the sugar while beating with a mixer nonstop.
Pour in the vinegar, starch and vanilla. Beat until you get a hard foam. Add the sugar mixture to the beaten egg yolks and stir carefully by hand.
Lay out a round shallow oven dish with baking paper. Pour the egg yolk mixture in the middle and form a circle with an indentation.
Dry the cake's foundation in a 250°F (120 °C) oven for 1 hour and 30 min. Then turn the oven off and leave the large meringue to cool inside.
Beat the cream and milk with a mixer on high for 4 min. Add the coconut flakes and stir with a spatula.
Peel the fruits. Dice the mango, cut the kiwi into slices. Crumble the pomegranate seeds into a bowl. Place the meringue layer onto a cake platter.
Pour the coconut cream mixture into the indentation. Distribute it nicely. Arrange the fruits on top. Sprinkle with the lemon zest and coconut flakes. Decorate with mint leaves.
Assemble the cake immediately prior to serving because if left out too long, the meringue layer will absorb the cream and it won't be as crunchy.
