- In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs, egg yolks, mango purée and lemon juice and whisk until smooth.
- Over medium heat, bring to a boil, whisking constantly, taking care to scrape the sides and bottom of the pan. Strain if desired. Add the butter and stir until smooth.
- Transfer to a bowl and cover with plastic wrap directly on the surface of the curd. Let cool and refrigerate for 4 hours or until completely chilled.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line 10 muffin cups with paper liners (see note).
- In a food processor, finely grind the shredded coconut.
- In a bowl, combine the ground coconut, flour and baking powder. Set aside.
- In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed or with a wooden spoon, add the dry ingredients alternately with the milk. With a 1/3-cup (75 ml) ice cream scoop, spoon the batter into the muffin cups.
- Bake for 18 to 20 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Let cool.
- Place the egg whites in a bowl. Set aside.
- In a small saucepan, bring the sugar and water to a boil. Let simmer until a candy thermometer reads 240°F (116°C). Remove from the heat.
- Beat the egg whites with an electric mixer on medium speed until frothy. Drizzle the hot syrup onto the egg whites, avoiding the mixer’s beaters. Beat continuously at high speed until cooled and stiff peaks form.
- With a spoon, hollow out each cake by removing about 1 tbsp of its centre. Fill each centre with the mango curd. Keep the remaining curd for another use.
- Spoon the meringue into a pastry bag fitted with a plain round tip. Pipe the meringue over the cakes. With a culinary torch, caramelize the meringue.
- The cakes keep for 2 days in the refrigerator.
For this recipe, avoid using silicone liners as the cake is very fragile and will crumble when unmoulded.