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Ingredients
| multipurpose shortening: 1/4 cup |
| granulated sugar: 1/2 cup |
| eggs: 2 (yolks//well beaten) |
| orange peel: 1 Tbl (grated) |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 2 tsp |
| cream of tartar: 1/4 tsp |
| salt: 1/4 tsp |
| 2% milk: 1/2 cup |
| eggs: 2 (whites) |
| granulated sugar: 1/2 cup |
| coconuts (shredded): 1 cup |
Coconut Meringue Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- Preheat oven to 325 degrees Fahrenheit.
- Grease a 9” square cake pan and dust lightly with flour.
- Cream shortening and gradually blend in sugar.
- Beat until light and fluffy.
- Add egg yolks and beat until well combined.
- Blend in grated orange rind.
- Blend together flour, baking powder, cream of tartar and salt.
- Add dry ingredients to creamed mixture, alternately with milk. Blend after each addition.
- Pour batter into prepared pan.
- For topping: Beat egg white to soft peaks, gradually beat in sugar, then fold in coconut.
- Spread carefully over cake batter.
- Bake for 45 minutes.