Coconut Meringue Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan to prevent sticking. (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.

Recipe View 2 mins Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. (2 minutes)

Recipe View 2 mins In a separate bowl, whisk together the flour, baking powder, and salt. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the butter mixture in two additions, alternating with the milk and vanilla extract. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix. (5 minutes)

Recipe View 2 mins Spread the batter evenly into the prepared baking pan. (2 minutes)

Recipe View 5 mins To Make the Meringue Topping: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. (3-5 minutes)

Recipe View 5 mins Gradually add the remaining 1/2 cup granulated sugar, beating continuously until stiff, glossy peaks form. (3-5 minutes)

Recipe View 2 mins Gently fold in the flaked coconut until evenly distributed. (2 minutes)

Recipe View 5 mins Drop spoonfuls of the meringue mixture over the cake batter, spreading it as evenly as possible. (5 minutes)

Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until the meringue topping is golden brown and a toothpick inserted into the center of the cake comes out clean. (30-35 minutes)

Recipe View 1 hrs Let the cake cool completely in the pan before cutting and serving. (60 minutes)