Coconut Meringue Cake Recipe

Name: Coconut Meringue Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/2 cup white sugar; 3 egg yolks; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/3 cup milk; 1 teaspoon vanilla extract; 3 egg whites; 1/2 cup white sugar; 1 1/2 cups flaked coconut

Servings: persons

1/2 cup butter, softened
1/2 cup white sugar
3 egg yolks
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
3 egg whites
1/2 cup white sugar
1 1/2 cups flaked coconut

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
2
Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks.
3
Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in two parts, alternating with milk and vanilla, beginning and ending with flour mixture. Spread in the prepared pan.
4
To Make Topping: Beat egg whites until soft peaks form; add 1/2 cup of the white sugar gradually, and beat until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter, smoothing as best you can.
5
Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup white sugar, 3 egg yolks, 1 cup all-purpose flour, and more.

Yes, Coconut Meringue Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Meringue Cake

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