Sponge cake with coconut meringue topping

    1 hour 5 min

    If you like meringue and coconut - you'll love this light cake with a crispy, chewy meringue topping.

    69 people made this

    Serves: 12 

    • For the cake
    • 110g butter, softened
    • 100g caster sugar
    • 3 egg yolks
    • 125g plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 80ml milk
    • 1 teaspoon vanilla extract
    • For the meringus topping
    • 3 egg whites
    • 100g caster sugar
    • 110g desiccated coconut

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas mark 4. Grease a 23cm cake tin.
    2. Beat butter, 100g of the caster sugar and egg yolks together in a mixing bowl until fluffy.
    3. Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in 2 parts alternately with milk and vanilla in 1 part, beginning and ending with flour mixture. Spread in the prepared tin.
    4. To make the topping: Beat egg whites until soft peaks form. Add remaining caster sugar gradually while beating until egg whites are stiff. Fold in the desicccated coconut. Put spoonfuls here and there over cake mixture smoothing as best you can.
    5. Bake in the preheated oven for 30 to 35 minutes or until a skewer inserted in the centre of the cake comes out clean.


    If desired you can use brown sugar in the topping. The flavour stays similar but the colour is a little darker.

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    Reviews in English (22)


    This was very nice and I would make it again. Very easy to follow  -  26 Aug 2009


    Only thing I altered was I cooked for 40 mins. Just tasted this and it is lovely so moist it looks just like the picture - thank you Carol  -  20 Jan 2012


    Very tasty and easy to make, needed 40 minutes to cook.  -  28 Aug 2014