How to Make Coconut Meringue Cake - A Step-by-Step Guide

Coconut Meringue Cake is a classic dessert that is guaranteed to impress. This indulgent treat combines a light, fluffy sponge cake with a delicate coconut meringue topping, creating a perfect balance of textures and flavors. The sweet and creamy coconut filling is sandwiched between the layers of moist cake, and the crunchy, toasted meringue adds a delightful contrast. This show-stopping dessert is ideal for special occasions, but is also simple enough to make for a weekend treat.

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Ingredients

  • ½ cup butter, softened
  • ½ cup white sugar
  • 3 egg yolks
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • ½ cup white sugar
  • 1 ½ cups flaked coconut

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 9
  • Yield: 1 9x9-inch square pan

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
  • Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks.
  • 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.
  • 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.
  • Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
  • Nutrition

    312 cal.

    • Total Fat: 16g
    • Saturated Fat: 10g
    • Cholesterol: 96mg
    • Sodium: 279mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 2g
    • Total Sugars: 27g
    • Protein: 4g
    • Calcium: 70mg
    • Iron: 1mg
    • Potassium: 102mg