Total Time
55mins
Prep 15 mins
Cook 40 mins

A delicious cake with a coconut meringue topping.

Ingredients Nutrition

Directions

  1. Line the base and sides of a 20cm springform pan with baking paper, ensuring the paper comes at least 5cm above the top of the tin.
  2. Cream butter and sugar together until light and fluffy. Add egg yolks, beating well.
  3. Fold in flour alternately with milk and vanilla. Pour into the prepared tin.
  4. Prepare topping.
  5. Whisk egg whites until stiff peaks form. Gradually beat in sugar until thick and glossy. Gently fold coconut into mixture.
  6. Spoon topping over the top of the cake mixture, ensuring the cake batter is completely covered with the coconut topping mixture.
  7. Bake in a moderate oven(180 degreesC) for 40-45 minutes or until cooked when tested. If more cooking time is required, cover the cake with foil or paper to prevent the top of the cake from browning.
  8. Cool cake for 5 minutes before turning onto a wire rack to cool completely. This cake can also be served warm if preferred.

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