This Coconut Meringue Cake is really yum and just like a cake version of the Louise Slice. I found the recipe in a magazine at the beach house we stayed at on our anniversary holiday. Perfect served with whipped cream!
Coconut Meringue Cake
by cooking legend Tui Flower
Ingredients
125g butter
½ cup sugar
3 eggs, separated
1 cup standard flour
1 tsp baking powder
¼ tsp salt
1-2 tbsp milk
1 tsp vanilla essence
¼ cup jam (any flavour)
½ cup sugar
1 tsp cornflour
1½ cups desiccated coconut
Preheat oven to 160°C. Lightly grease a 20cm springform cake tin.
Cream the butter and the first measure of sugar until fluffy, then beat in the egg yolks.
Sift the flour, baking powder and salt together and stir into the creamed mixture. Add the milk and vanilla to get a spreadable bater. Turn into the prepared tin and spread evenly.
Warm the jam if stiff. Spread over the cake base leaving a border of about 5mm at the edge.
Beat the egg whites until stiff, add the second measure of sugar and beat to form a meringue. Mix the cornflour and coconut together and fold into the meringue. Spread evenly over the cake mixture so it covers the unjammed edge.
Bake for 45-50 minutes until the cake is lightly browned on top and comes away from the edge of the tin.
Allow to stand for 10-15 minutes before lifting out. Cool on a wire rack. Best eaten on the day it's made.
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7 comments
Kisty you are a wonder unto many, putting up with you know who and all his whims, I don't think he will ever change, would'nt ever want him to would we1!. Cake looks yummy. x
ReplyDeleteHey thanks for your comment on my blog, and I must say, love yours!
ReplyDeleteooooh, this sounds superb! thank you a whole bunch!
ReplyDeleteI am a bit nutty for coconut. This sounds yummylicious!
ReplyDeletePJ I woudl eat anything you baked me...even if it was slightly burnt!!!
ReplyDeletelove and light
Oh wow, that sounds yummy!!!!!!
ReplyDeleteThis looks lovely. Im definitely going to be trying this.
ReplyDeleteMy family LOVES two things
1. Eating
2. and eating sweets
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