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Ingredients
| all-purpose flour (unsifted): 2 cups |
| whole nutmeg: 1 tsp |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| salted butter: 1/2 cup |
| granulated sugar: 1 1/2 cups |
| vanilla extract: 1 tsp (divided) |
| eggs: 5 (divided) |
| buttermilk: 1 cup |
| light brown sugar (packed): 1/2 cup |
| flaked coconut meat: 1/2 cup |
Nutmeg Cake With Toasted Meringue Topping
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
15 serving(s)
Tags
- Grease and flour a 13x9x2 baking pan. Combine the first five ingredients in a bowl and set aside.
- In a mixer, cream the butter for 30 seconds. Add sugar and 1/2 teaspoon vanilla, mixing until well combined. Add 2 whole and three yokes (saving the three egg whites for the meringue), one at a time, beating one minute between each.
- Add dry mix and buttermilk alternately, then mix until well combined.
- Bake for 30 minutes in 350 degree oven.
- For the Meringue, beat 3 egg whites and 1/2 teaspoon vanilla for two minutes until soft peaks form. Gradually add the brown sugar 1 tablespoon at a time, beating for four minutes on high.
- Top hot cake with Meringue, sprinkle with coconut, and bake for 5 minutes or until golden. Store in refrigerator.