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Recipe

Coconut meringue cake by Tui Flower

This coconut meringue cake is useful to take to a function. Once cooked and cooled, it is ready – no need for decorating.

Apr 28, 2015 10:00pm
  • 40 mins preparation
  • 50 mins cooking
  • Serves 8
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Ingredients

Coconut meringue cake by Tui Flower
  • 125 gram butter
  • 1/2 cup sugar
  • 3 eggs, separated
  • 1 cup standard flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1.5 tablespoon milk
  • 1 teaspoon vanilla essence
  • 1/4 cup jam (your favourite)
  • 1/2 cup sugar
  • 1 teaspoon cornflour
  • 1 1/2 cup desiccated coconut

Method

  • 1
    Preheat oven to 160°C. Lightly grease a 20cm springform cake tin.
  • 2
    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, then stir into the creamed mixture.
  • 3
    Add the milk and vanilla to make a spreadable batter. Turn into the prepared tin and spread evenly.
  • 4
    Warm the jam if it’s too stiff. Spread over the cake base, leaving a border of about 5mm at the edge.
  • 5
    Beat the egg whites until stiff, add the second measure of sugar and beat to form a meringue.
  • 6
    Mix the cornflour and coconut together, then fold into the meringue. Spread evenly over the cake mixture, making sure it covers the unjammed edge.
  • 7
    Bake for 45-50 minutes. The cake should be lightly browned on top and coming away from the edge of the tin. Allow to stand for 10-15 minutes before lifting out. Cool on a wire rack.

Notes

This cake is best eaten on the day it’s made.

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