This is moist vanilla cake with a coconut and meringue topping. It is most divine.
125g margarine or butter
125ml sugar
1 eggs – separated
5ml vanilla essence
250ml flour
10ml baking powder
125ml milk
125ml sugar- for meringue
250ml coconut
Preheat oven to 160*C. Lightly grease a 23cm round cake tin.
Method
– Cream butter and sugar
– Add egg yolks and essence
– Beat until light and fluffy.
– Sift dry ingredients. Add to the creamed mixture alternating with the milk
– Mix well.
– Spread into a prepared baking tin.
– Whisk egg whites until stiff peaks form. Gradually add remaining sugar and beat until stiff. Fold in the coconut
– Spoon the meringue over the batter.
– Bake for 50-60min or until an inserted skewer comes out clean.
Variation
This recipe may be used to make a plain moist cake., Do not bake with the meringue topping and decorate as desired.
*** Double the ingredients to make a large cake or 2x20cm cakes.
