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Photo of Tropical pavlova layer cake by WW

Tropical pavlova layer cake

Total Time
2 hr 15 min
30 min
1 hr 15 min
A pavlova is a grand centerpiece—especially when you turn it into a multi-tiered cake. Use a large serrated knife to get neat slices. Don’t worry if it crumbles and crushes a bit because it will still taste delicious!


Caster sugar

1¼ cup(s), (275g)


1½ tbs

Egg white

6 medium, at room temperature

Cream of tartar

1 tsp

Vanilla bean extract, alcohol free

1 tsp

99% fat-free plain Greek yoghurt

1 cup(s), (310g)

Store-bought light whipped cream

2 cup(s), (80ml)


2 cup(s), (460g)


2 cup(s), (400g)


3 medium, thinly sliced

Coconut flakes

¼ cup(s), (12g)


  1. Preheat oven to 120°C. Trace a 20cm-diameter onto 3 sheets baking paper. Place each sheet of baking paper, trace-side down on a baking tray. Combine sugar and cornflour in a medium bowl.
  2. Using electric beaters, beat egg whites in a large bowl on medium-high speed until foamy. Add cream of tartar and beat until soft peaks form. Beat in combined sugar and cornflour, 1 tablespoon at a time, beating well between each addition. Continue beating on high speed for a further 5 minutes or until sugar is dissolved and meringue is thick and glossy. Beat in vanilla.
  3. Spoon one-third of meringue onto the traced circle on each tray, then spread evenly to edges of circles. Bake for 1 hour and 15 minutes or until dry to the touch. Turn oven off. Leave trays in closed oven for 30 minutes.
  4. Place yoghurt in a medium bowl and gently fold through whipped cream. Combine pineapple, mango and kiwi fruit in a large bowl.
  5. Place 1 meringue layer on a serving plate, spread with one-third of yoghurt mixture and top with one-third of fruit. Repeat layers twice more with remaining meringue layers, yoghurt mixture and fruit. Sprinkle coconut over top.


TIP: For the lightest meringue, make sure egg whites are at room temperature. If you forget to remove them from the fridge ahead of time, place] whole eggs in a bowl of warm water for 5 minutes before separating. To test if sugar is fully dissolved in meringue, rub a small amount between your fingers - it should feel smooth. If it’s still a little grainy, beat for a few more minutes until perfectly smooth.