Recipe: Tasty Coconut Meringue Cake

Coconut Meringue Cake. You might also like Creamy Coconut Cake Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting - A super moist coconut-packed layer cake and that frosting is a DREAM! This coconut cake was originally an Easter project four years ago, and it was a big hit. Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing.

Top with the last cake layer. Place a sorbet disk on a plain meringue. Top with a second plain meringue and a second sorbet round, then end with a coconut-sprinkled round. You can have Coconut Meringue Cake using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Coconut Meringue Cake

1. You need of Cake.
2. Prepare 70 grams of butter.
3. You need 1/2 cup of caster sugar.
4. It's 3 of egg yolks.
5. Prepare 1 cup of self-raising flour.
6. You need 1/3 cup of milk.
7. Prepare 1 dash of vanilla.
8. You need of Topping.
9. It's 3 of egg whites.
10. You need 3/4 cup of icing sugar.
11. You need 1 cup of coconut.

Sift the flour, baking powder, and salt into a medium bowl. With a hand mixer in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, coconut extract, and vanilla extract until light and fluffy, about. coconut cake with whipped coconut icing. desserts + baking. coconut caramel and banana cobbler. desserts + baking. coconut caramel slice. . mocha meringue cake. desserts + baking. mocha self-saucing pudding. desserts + baking. molten choc-chunk brownies. desserts + baking. molten chocolate pudding. As easy as this Hertzoggie square recipe is to execute, ironically, the Hertzog Cake is even easier. Whenever I need to whip up a quick sponge cake, this is my no-frills, no-fail recipe.

Coconut Meringue Cake instructions

1. prepare ingredients for the topping.
2. beat butter and sugar till creamy.
3. add egg yolks one by one and beat well. Add vanilla.
4. add sifted flour alternatively with milk to make soft mixture..you may not need all of the milk. between 1/4 and 1/3 cup..
5. turn into greased,paper-lined 20cm square cake-tin..
6. beat egg whites until stiff then fold in sifted icing sugar and coconut.
7. spoon carefully over the cake mixture.
8. bake in a moderate oven for about 40 minutes.
9. allow to stand for a few minutes before lifting out onto a cooler..

If you stick to the order of the ingredients, you literally can't go wrong. Cream shortening and gradually blend in sugar. Your creating a Meringue with sugar and eggs whites in a kind of backwards way in order to completely dissolve the sugar, which makes the frosting silky smooth in texture. To make the vanilla coconut cream, place the double cream, coconut cream and vanilla in the bowl of an electric mixer and whisk until stiff peaks form. Crush remaining cookies; transfer to a bowl.