When I feel a little stressed I bake. Today was one of those days so I got into the kitchen and baked this Coconut Meringue Cake.
Coconut Meringue Cake
I had my therapy for the day and a little tea-time treat too. It’s been a while since I actually baked and I quite enjoyed it.
This recipe was in one of my son’s old school books. I was paging through it and I found this recipe.
It looked so good I had to try it. I made just a couple of tiny adjustments.
I always thought when I’m older I will live in this little house, surrounded by a white picket fence. With no troubles.
However, I find my stress levels reaching an all time high. If you put yourself out there in the public eye there are all sorts of nonsense you have to deal with.
I accept that. We live in this crazy world, that is so power hungry.
One thing I find is that people can never keep their opinions to themselves. I mean the nasty opinions.
It’s ok to encourage and empower people with words of wisdom and life experience. But it’s another when people are downright nasty and evil.
I am seeing more and more of that on social media. It’s sad that people don’t think twice about being mean.
It’s the same when asking for advice or telling someone that a recipe didn’t work. By all means have your say but there’s a nice way to say it.
Also remember there are various factors that may cause a recipe to fail. It may have worked perfectly for the recipe creator but once put out anything can go wrong.
Trust me sometimes even I try my recipes 3 or 4 times and I think I’ve nailed it. Only to try it another time and it flops.
Nobody is perfect and a recipe may be good for one and maybe a disaster for another.
There is so much tragedy and sadness in the world. Let’s try and be more kind instead of tearing each other down.
Now that I have shared my thoughts let me get to the recipe. This is one of those cakes that can even turn a bad day into an awesome day!
For this cake no fancy ingredients is required. The only thing that is extra is the desiccated coconut, that you may not always have in your pantry.
You will need cake wheat flour, baking powder, eggs, sugar, butter, vanilla essence, desiccated coconut and milk.
How to make the cake
You are going to do a little more work than usual for this cake. But I promise it’s so worth it.
It is a pretty flop proof cake, if you follow the instructions carefully. No rocket science required, just a few simple techniques.
Firstly, you beat the butter and sugar until light and creamy. This takes about 4 minutes.
The eggs are then added, one at a time. Combine well. Add the vanilla essence.
Then add half the flour and half the milk, mix. Add the other half and mix.
Whisk the eggs whites until soft peaks and add little bits of sugar. Continue whisking until stiff peaks form.
Fold in the desiccated coconut. Spread it on top of the cake batter and bake.
This cake does take a little long to bake so practice a little patience. The reason for the longer baking time and lower temperature is so the egg whites can cook properly.
I hope you love this recipe as much as I do. Happy Baking!
More Recipes to try:
Coconut Meringue Cake
- 125 gram butter soft
- 1/2 cup/125ml castor sugar
- 3 large egg yolks
- 1 teaspoon vanilla essence
- 1 cup/250ml cake wheat flour
- 1&1/2 teaspoon baking powder
- 1/2 cup/125ml milk
- 3 egg whites
- 1/4 cup/60ml castor sugar
- 1 cup/250ml desiccated coconut
- Preheat oven to 160 degrees Celsius. Grease a 20cm, deep baking pan, with some vegetable oil. Line the bottom of the pan with baking pan
- Beat the butter and sugar, using an electric mixer, until light and creamy, takes about 4 minutes
- Separate the egg yolks and egg whites. Add the egg yolks, one at a time and beat until combined
- Add the vanilla essence and mix well. Sift the flour and baking powder together and add half to the butter mixture together with half the milk. Beat just a few seconds and add the other half. Beat until combined. Do not over mix. Pour the batter into the lined baking pan
- Whisk the egg whites until soft peaks form. Add little bits of castor sugar at a time and beat until stiff peaks form. I used an electric hand mixer throughout the process and I used speed 2 on my Kenwood mixer. See Note 2&3 below
- Fold the coconut into the eggs whites. Spread it over the cake batter and bake for 1 hour, in the middle rack or until a toothpick inserted comes out clean
- Allow the cake to cool for about 10 minutes before turning it onto a cooling rack. Cut and serve once completely cool
- This cake is cooked at a lower temperature because you want the egg whites to cook enough to avoid the risk of having undercooked egg whites and salmonella.
- Soft peak stage is when you turn your whisk upside down and the peaks are just starting to hold and almost melt back into themselves
- Stiff peak stage is when you hold up your whisk and you have a nice peak form and it holds its shape. The egg whites will also be glossy
- Ensure that all your ingredients are at room temperature