Coconut Meringue Cake

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

Coconut Meringue Cake


  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 3 egg yolks
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 1/2 cup white sugar
  • 1 1/2 cups flaked coconut


1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9×9 inch baking pan.

2 Cream butter or margarine, 1/2 cup of the white sugar and egg yolks together in a mixing bowl until fluffy.

3 Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in 2 parts alternately with milk and vanilla in 1 part, 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 while beating until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter. Smoothing as best you can.

5 Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

6 Variation: 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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