Coconut Cake

"A delicious cake with a coconut meringue topping."
 
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Ready In:
55mins
Ingredients:
9
Yields:
1 cake
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ingredients

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directions

  • Line the base and sides of a 20cm springform pan with baking paper, ensuring the paper comes at least 5cm above the top of the tin.
  • Cream butter and sugar together until light and fluffy. Add egg yolks, beating well.
  • Fold in flour alternately with milk and vanilla. Pour into the prepared tin.
  • Prepare topping.
  • Whisk egg whites until stiff peaks form. Gradually beat in sugar until thick and glossy. Gently fold coconut into mixture.
  • Spoon topping over the top of the cake mixture, ensuring the cake batter is completely covered with the coconut topping mixture.
  • Bake in a moderate oven(180 degreesC) for 40-45 minutes or until cooked when tested. If more cooking time is required, cover the cake with foil or paper to prevent the top of the cake from browning.
  • Cool cake for 5 minutes before turning onto a wire rack to cool completely. This cake can also be served warm if preferred.

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RECIPE SUBMITTED BY

I love cooking desserts are my favourite. Right now I try hard to satisfy my youngest critic my 3 year old son.
 
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