Coconut Meringue Cake

Coconut Meringue Cake

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"A good cake to take along on picnics or for lunches."
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1 h servings 312 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
  2. Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks.
  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. 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. Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.


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


  1. 20 Ratings

Most helpful positive review

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 reason,F...

Most helpful critical review

My husband described as "Bisquick with meringue on top". Will probably not make again.

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 reason,F...

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 what i...

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 probably a...

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 som...

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.

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.

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 any oc...

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 is a...

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 this ...

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