Coconut Meringue Cake Recipe - Allrecipes.com
Coconut Meringue Cake Recipe
  • READY IN 1 hr

Coconut Meringue Cake

Recipe by  

"A good cake to take along on picnics or for lunches."

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Ingredients Edit and Save

Original recipe makes 1 9x9-inch square pan Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  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.
Kitchen-Friendly View

Footnotes

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

Most Helpful Positive Review
Feb 01, 2004

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,FABULOS. I used my printer to print this on several a pieces of printable magnet. It is on my frige and I gave others to friends and family I won't missplace this recipe ever again.

 
Most Helpful Critical Review
Sep 12, 2005

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

 

19 Ratings

Dec 12, 2003

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 did wrong.

 
Apr 29, 2006

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 add a couple more egg whites to the meringue, just to have a thicker topping.

 
Dec 24, 2008

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 some with my older(60+) neighbors. They loved it and told how it tasted like cake when they were younger. I love this cake and will make it again! Its a favorite!

 
Dec 06, 2008

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.

 
Sep 08, 2003

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 keeper! Thanks Carol!

 
Mar 08, 2010

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.

 

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Nutrition

  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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