Coconut layer cake with meringue frosting

Coconut layer cake with meringue frosting
This is such an elegant cake, it's perfect for birthdays or dinner parties.

200g plain flour

1/2 teaspoon salt

2 teaspoons baking powder

75g butter

75g sugar

50g desiccated coconut

1/2 teaspoon grated lime zest

1 egg

125ml milk

1 teaspoon vanilla extract

Meringue frosting:

6-7 egg whites

320g caster sugar

¼ tsp vanilla extract

Sieve flour, salt and baking powder into a bowl. Rub in the butter until mixture resembles breadcrumbs. Add sugar, coconut and zest of a lime.

In a separate bowl, combine egg and add 100ml of the milk and vanilla.

Make a well in the middle of the flour mixture. Add the liquid ingredients and mix well to form a stiff consistency, pouring in the extra milk if necessary.

Transfer to a greased 15cm (6 inch) cake tin and bake at 170° C / 325°F /Gas 3 for 25-30 minutes. Leave to cool slightly in the tins before removing to a wire rack to cool.

Put the egg whites, sugar and 75ml of water in a heat proof bowl over a saucepan of simmering water and beat gently with an electric handheld whisk until stiff peaks form. This will take about 6-7 minutes. Remove from the heat and mix with vanilla extract. The finished result should look thick and shiny.

Using a sharp knife cut the cake into two or three layers and sandwich together with the frosting. Cover the remaining frosting over the top and sides of the cake and sprinkle with a little coconut. Top with a glace cherry.

Serves
10-12 slices

Main ingredients
Dairy, Flour, Eggs

Recipe Type
Party Food, Cakes & Baking, Dessert, Entertaining

Level of Difficulty
Easy

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