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.
Stardust by Colclough Tea Plate