We both enjoy cooking, and my daughter Mary and I both adore pecan pie. We decided to attempt something different than the conventional Thanksgiving pies this year. We wanted to spread the word about this because it worked out so well.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 9 |
| Yield: | 1 9×9-inch square pan |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-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.
- If desired you can use brown sugar in the topping. The flavor stays similar, but the color is a little darker.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 279 mg |
| Sugars | 27 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
i loved it. A light cake. I wish my meringue was taller.
This is a great cake, especially for coconut and meringue fans! While it was slightly challenging to get the cake batter to spread out to every corner of the pan, patience and persistence paid off. The meringue topping, on the other hand, spread easily as a beautiful layer on top. Because our square pan is 8×8, the baking time had to be adjusted by about 10 minutes but now I’ll know that for the future. I’ll be making this again and again.
I made the cake according to the recipe. The only difference was I wanted more meringue so I made the cake with four eggs. I only had a brownie pan close to what was requested in the recipe it was fine. When I was mixing the batter I thought oh no it’s going to be a heavy dense cake , you know like a brick. I baked it without the topping for 25 mins then put the meringue on and browned it with the broiler. Boy Was I wrong it was light, nice crumb, and the meringue was perfect. Now this cake is a major recipe in our house.
the taste was good but this was a stressful cake. i would probably suggest cooking the batter of the cake first before the merigne bc it takes much longer than 35 mins to bake. the merigne also gets too done in that time.
I used cake flour. Seems to be foolproof and turned out perfectly. Also didn’t have any milk, so used coconut milk instead. In spite of my changes, this is a delicious recipe – and easy!
Made it following the recipe and everyone loved it and asked for the recipe. Will make again.
I liked the top part a lot, but the cake was too dry.
This cake is absolutely delicious! Very light and still fresh the next day. The only changes I made were to add an extra egg white.
easy to make and DELICIOUS, a real cut and come again cake. already friends are asking for the recipe.
I followed the recipe to the T and it came out wonderful! I’ve never made any kind of homemade cake before. The Meringue was good too. I did use one more egg white for the meringue. I shared some with my older(60+) neighbors. They loved it and told how it tasted like cake when they were younger. I love this cake and will make it again! Its a favorite!
This is a nice cake. Moist and flavorful and easy to make. I used coconut extract instead of vanilla. This took about 45-50 minutes to bake, not 30.
Quite good, with a great flavor. I read what another reviewer wrote and started baking the cake before I put the meringue on (~5 minutes). I didn’t need to do that. Next time, I’ll probably add a couple more egg whites to the meringue, just to have a thicker topping.
The cake was great. We had company coming over one evening so I made it in the afternoon. There were only 3 pieces (from 16) left when the evening was over – so 5 people ate 13 pieces of this cake. One of my guest even asked if I would make the cake again and bring it to her daughters baby shower. It was a big hit.
My husband described as “Bisquick with meringue on top”. Will probably not make again.
i can tell this could be a fabulous cake. however, i couldn’t get the cake to cook in 35 minutes. i kept having to put it back in the oven , then the merangue got to well done. wondering what i did wrong.
This is really a good cake. I made it according to the recipe and it came out wonderful. I love the Old Fashioned taste and the flavor of cakes from when I was a child. Make this cake for any occassion and you won’t be dissapointed.
I love this cake. My Mother used to make a cake like this only it was called Romance Cake. I think that was when you served it to your sweetheart well lets just the cake was named for a reason,FABULOS. I used my printer to print this on several a pieces of printable magnet. It is on my frige and I gave others to friends and family I won’t missplace this recipe ever again.
A good variation from other cakes. This cake is moist with a slightly brown crunchy top. The coconut brings a nice flavor to the cake. My husband and friends love eating it. This recipe is a keeper! Thanks Carol!