Best 2 Coconut Meringue Cake Recipes

Indulge in a culinary delight with our tantalizing Coconut Meringue Cake, a harmonious blend of textures and flavors that will captivate your senses. This exquisite cake features a delicate sponge base, a creamy coconut filling, and a luscious meringue topping, all coming together to create a symphony of taste. Embark on a culinary journey as we guide you through the steps of crafting this delightful dessert, with variations including a gluten-free option and a delectable chocolate variation. Prepare to impress your loved ones with this stunning centerpiece, perfect for special occasions or as a sweet treat to brighten your day.

Let's cook with our recipes!

COCONUT MERINGUE CAKE

Coconut Meringue Cake image

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

Ingredients

½ cup butter, softened
½ cup white sugar
3 egg yolks
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
⅓ cup milk
1 teaspoon vanilla extract
3 egg whites
½ cup white sugar
1 ½ cups flaked coconut

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

Coconut Cake with Meringue Frosting image

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

Ingredients

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3 1/2 cups all-purpose flour, plus more for pans
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 cup packed sweetened, shredded coconut
2 2/3 cups sugar
4 large whole eggs
4 large egg whites
1 tablespoon vanilla extract
1 1/2 cups unsweetened coconut milk
Quick Italian Meringue
Fresh Coconut Curls, for garnish, toasted

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 milk for the best flavor. Canned coconut milk can be used in a pinch, but it will not produce the same results.
Make sure the egg whites are at room temperature before you start whipping them. This will help them reach their full volume.
Whip the egg whites gradually, starting on low speed and increasing the speed as they start to foam. This will help prevent them from curdling.
Add the sugar to the egg whites slowly, one tablespoon at a time. This will help ensure that the sugar dissolves completely and does not weigh down the egg whites.
Continue whipping the egg whites until they are stiff and glossy. This will take several minutes.
Fold the egg whites into the coconut mixture gently. Be careful not to overmix, or the meringue will deflate.
Bake the cake in a preheated oven at 325 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.

Conclusion:

Coconut meringue cake is a delicious and impressive dessert that is perfect for any occasion. With its light and fluffy texture, sweet coconut flavor, and delicate meringue topping, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special treat, give this coconut meringue cake a try!