Coconut Meringue Cake

When adding the meringue topping to this cake, make you you do it gently not to mix the cake batter into the meringue. This recipe was handed down to me by my mother in law.

• Ready In: 1 hr 5 mins
• Serves: 10
• Yields: 1 cake

Ingredients

• 1⁄4 cup shortening
• 1⁄2 cup sugar
• 2  egg yolks, well beaten
• 1  tablespoon  orange rind, grated
• 1  cup all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon cream of tartar
• 1⁄4 teaspoon salt
• 1⁄2 cup milk

• TOPPING

• 2  egg whites
• 1⁄2 cup sugar
• 1  cup coconut

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Grease a 9” square cake pan and dust lightly with flour.
3. Cream shortening and gradually blend in sugar.
4. Beat until light and fluffy.
5. Add egg yolks and beat until well combined.
6. Blend in grated orange rind.
7. Blend together flour, baking powder, cream of tartar and salt.
8. Add dry ingredients to creamed mixture, alternately with milk. Blend after each addition.
9. Pour batter into prepared pan.
10. For topping: Beat egg white to soft peaks, gradually beat in sugar, then fold in coconut.
11. Spread carefully over cake batter.
12. Bake for 45 minutes.