Coconut Meringue

Coconut Meringue

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.


– 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.

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.

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