Coconut Meringue Cake

  • Recipe By
  • Published Aug 31st
  • Ready In1h
  • Servings9
  • Calories312
A good cake to take along on picnics or for lunches.

Coconut Meringue Cake Ingredients

The following are the ingredients needed to make delicious Coconut Meringue Cake for 9 servings:

  • 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

Coconut Meringue Cake Cooking Instructions

  • Prep30m
  • Cook30m
  • Ready In1h

To cook Coconut Meringue Cake, you need about 30 minutes of preparation time. The time needed to cook this Coconut Meringue Cake is about 30 minutes , and you can serve your Coconut Meringue Cake within 1 hour . The following are the steps to cook Coconut Meringue Cake easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
  2. 2 Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks.
  3. 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. 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. 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.

Notes

  • Cook's Note
  • If desired you can use brown sugar in the topping. The flavor stays similar, but the color is a little darker.

Nutrition Facts

Per Serving: 312 calories; 15.5 grams of fat; 40.2 grams of carbohydrates; 4.3 grams of protein; 96 milligrams of cholesterol; 279 milligrams of sodium.

  1. Mar 6th 2010

    This cake is absolutely delicious! Very light and still fresh the next day. The only changes I made were to add an extra egg white.

  2. Dec 24th 2008

    I followed the recipe to the T and it came out wonderful! I've never made any kind of homemade cake before. The Meringue was good too. I did use one more egg white for the meringue. I shared ...

  3. Dec 6th 2008

    This is a nice cake. Moist and flavorful and easy to make. I used coconut extract instead of vanilla. This took about 45-50 minutes to bake, not 30.

  4. Apr 29th 2006

    Quite good, with a great flavor. I read what another reviewer wrote and started baking the cake before I put the meringue on (~5 minutes). I didn't need to do that. Next time, I'll probab ...

  5. Apr 12th 2006

    The cake was great. We had company coming over one evening so I made it in the afternoon. There were only 3 pieces (from 16) left when the evening was over - so 5 people ate 13 pieces of t ...

  6. Dec 12th 2003

    i can tell this could be a fabulous cake. however, i couldn't get the cake to cook in 35 minutes. i kept having to put it back in the oven , then the merangue got to well done. wondering wh ...

  7. Sep 1st 2003

    This is really a good cake. I made it according to the recipe and it came out wonderful. I love the Old Fashioned taste and the flavor of cakes from when I was a child. Make this cake for an ...

  8. May 2nd 2003

    I love this cake. My Mother used to make a cake like this only it was called Romance Cake. I think that was when you served it to your sweetheart well lets just the cake was named for a reas ...

  9. Nov 10th 2002

    A good variation from other cakes. This cake is moist with a slightly brown crunchy top. The coconut brings a nice flavor to the cake. My husband and friends love eating it. This recipe ...