Coconut Meringue Cake

• As I  said in my coconut macaroons recipe, my mother did not use coconut in her baking.
• This is an English recipe that I have made for years.
• Egg yolks are used in the cake base and whites in the topping.
• The egg whites are whisked till stiff but then the sugar and coconut are just folded in.

Ingredients

• BASE
• 75g butter
• 100g caster sugar
• 175g plain flour
• 1½ teaspoons baking powder
• Pinch of salt
• 2 egg yolks
• 3 tablespoons milk
• 2-3 drops vanilla essence
• TOPPING
• 2 egg whites
• 100g caster sugar
• 50g desiccated coconut

Method

• Grease and line a 26 x 20cm baking tin.
• Preheat the oven to GM3 – 160°C.
• Cream the butter and sugar till light and fluffy
• Beat in the egg yolks, vanilla essence and milk.
• Mix the flour, baking powder and salt together.
• Fold the flour mixture to the creamed mixture.
• Spread this over the base of the tin.
• *
• Whisk the egg whites stiffly.
• Fold in the sugar and coconut.
• Spread this mixture over the cake base.
• Bake for 30-35 minutes.
• Leave to cool in the tin.
• Cut into slices when cool.