Best 2 Coconut Meringue Cake Recipes
In the realm of classic desserts, coconut meringue cake stands as a timeless masterpiece, tantalizing taste buds with its heavenly layers of tender sponge cake, velvety coconut filling, and ethereal meringue frosting. Whether it's for a special occasion or simply an indulgent treat, this iconic cake has captured the hearts of dessert enthusiasts for generations. Embark on a culinary journey with us as we reveal the secrets of crafting the perfect coconut meringue cake, guiding you through each step from selecting the finest ingredients to achieving that picture-perfect presentation.
Let's cook with our recipes!
COCONUT MERINGUE CAKE
A good cake to take along on picnics or for lunches.
Provided by Carol
Categories Desserts Frostings and Icings
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
- Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks.
- Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in two parts, alternating with milk and vanilla, beginning and ending with flour mixture. Spread in the prepared pan.
- To Make Topping: Beat egg whites until soft peaks form; add 1/2 cup of the white sugar gradually, and beat until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter, smoothing as best you can.
- Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 40.2 g, Cholesterol 96.1 mg, Fat 15.5 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 10.4 g, Sodium 278.8 mg, Sugar 27.4 g
COCONUT CAKE WITH MERINGUE FROSTING
This coconut cake with meringue frosting is as delicious as it is light and airy. The meringue frosting is a sweet treat in and of itself, and combining the coconut cake with the icing makes it even more delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch square cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
- Whisk together flour, baking powder, and salt in a large bowl. Place shredded coconut in bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
- Beat together butter and sugar in bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 4 minutes, scraping down side of bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With mixer on low, add flour mixture, alternating with coconut milk, beginning and ending with flour mixture, mixing well after each addition.
- Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into center comes out clean, about 45 to 50 minutes.
- Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up, then wrap individually in plastic wrap. Transfer to freezer for 15 to 20 minutes.
- Using a serrated knife, trim tops of cake layers to make them level. Place one layer on a cake plate; spread top with 1 1/2 cups meringue. Top with remaining layer, cut side up. Using offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, up to 3 days.
Tips:
- Use fresh coconut for the best flavor. Shredded or grated coconut can be used, but fresh coconut meat yields the most flavorful results.
- To easily separate the egg whites from the yolks, use a clean eggshell to transfer the yolk from one half of the shell to the other, letting the white fall into a bowl.
- Beat the egg whites gradually, starting on low speed and increasing to high speed as the whites begin to foam. This will help to prevent the whites from becoming grainy.
- Add the sugar to the egg whites in three additions, beating well after each addition. This will help to prevent the meringue from becoming too stiff.
- Bake the meringue at a low temperature (275°F) for a long time (1 hour) to ensure that the meringue is cooked through without browning.
- To make the coconut filling, use full-fat coconut milk for the best flavor and texture. Be sure to chill the coconut milk before whipping it, as this will help it to whip up more easily.
- When assembling the cake, be sure to spread the coconut filling evenly between the layers of meringue. This will help to ensure that each bite is full of flavor.
Conclusion:
The coconut meringue cake is a delicious and impressive dessert that is perfect for any special occasion. With its light and fluffy meringue layers, creamy coconut filling, and toasted coconut topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this coconut meringue cake a try. You won't be disappointed!
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