Simple but tasty menu Coconut Meringue Cake

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Coconut Meringue Cake

"A accurate cake to take along on picnics or for lunches."

Ingredients :

half cup butter, softened
half cup white sugar
3 egg yolks
1 cup all-reason flour
1 1/2 teaspoons baking powder
1/four teaspoon salt
1/three cup milk
1 teaspoon vanilla extract
3 egg whites
1/2 cup white sugar
1 half cups flaked coconut

Instructions :

Prep : 30M	Cook : 9M	Ready in : 1H

Preheat oven to 350 tiers F (175 levels C). Grease a 9x9-inch baking pan.
Beat butter and half of cup white sugar till light and fluffy. Beat in egg yolks.
Combine flour, baking powder and salt in bowl. Add flour mixture to butter combination in two parts, alternating with milk and vanilla, starting and finishing with flour combination. Spread inside the prepared pan.
To Make Topping: Beat egg whites until smooth peaks form; upload half of cup of the white sugar gradually, and beat till egg whites are stiff. Fold within the coconut. Put spoonfuls here and there over batter, smoothing as high-quality you could.
Bake in preheated oven until meringue topping begins to brown and a toothpick inserted within the center comes out easy, 30 to 35 minutes.

Notes :

If preferred you could use brown sugar inside the topping. The taste remains comparable, but the coloration is a little darker.

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