Coconut Meringue Slices



  • 75g (3 oz) baking spread, from fridge
  • 100g (4 oz) caster sugar
  • 2 large egg yolks
  • 2 tbsp milk
  • a few drops vanilla extract
  • 175g (6 oz) self-raising flour

    For the topping
  • 2 large egg whites
  • 50g (2 oz) desiccated coconut
  • 100g (4 oz) caster sugar
  • flaked almonds

Coconut Meringue Slices

These delicious fingers of sponge keep well. For a change, sprinkle the top with finely chopped glacé cherries.


Preparation time: about 20-25 minutes
Cooking time: 35 minutes

  1. Preheat the oven to 160°C/Fan 140°C/Gas 3 and line a 27.5 x 17.5cm (11 x 7 in) baking tin with non-stick baking paper.
  2. Cream the spread and sugar together until soft. Beat in the egg yolks, milk and vanilla extract and lastly fold in the flour – the mixture will be quite stiff. Spread it carefully in a smooth layer over the base of the tin.
  3. Place the egg whites in a large bowl and whisk with an electric whisk until stiff. Add in the sugar a generous dessertspoonful at a time. Fold in the desiccated coconut. Spread over the cake mixture and sprinkle with flaked almonds.
  4. Bake in the preheated oven for 35 minutes, by which time the meringue will be firm to the touch and a pale golden brown.
  5. Leave to cool in the tin.
  6. Cut into 16 slices to serve.

This recipe is from: Fast Cakes