Golden sponge and coconut meringue cake – Rich and delicious

Get ready for a real treat with this golden sponge and coconut meringue cake recipe. It is light, fluffy and loaded with a deliciously rich flavour. The beautiful golden colour of this sweet treat increases the likability of this unique cake.

There are a few steps involved to prepare this delightful treat, but the result is worth every effort! After 30 minutes, you will be able to put the cake into the oven. Give it about 50 to 60 minutes to bake to a golden deliciousness and get ready for all the compliments flying in.

The foamy meringue crowning the golden sponge and coconut meringue cake adds another incredible texture dimension to this treat. Try this dessert recipe once and you will be tempted to bake it all the time. Some of us may have some nostalgic memories from our childhood when indulging in this delicious cake.

Dessert time or tea-and-cake time has just become so much better with this recipe!

Golden sponge and coconut meringue cake recipe

0 from 0 votes

Recipe by Irene Muller Course: DessertCuisine: GlobalDifficulty: Easy

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Ingredients

• 125 g 125 butter

• 250 ml 250 castor sugar

• 3 large 3 eggs (separate egg yolks and egg whites)

• 5 ml 5 vanilla essence

• 250 ml 250 cake flour

• 10 ml 10 baking powder

• 125 ml 125 milk

• 250 ml 250 desiccated coconut

Method

• Use a springform baking pan or another one you wish to use and prepare it by using a spray to coat the pan.
• Preheat the oven to 160°C.
• Beat the butter and 125 ml castor sugar until light and fluffy.
• Add the egg yolks one by one, making sure to mix well.
• Add the vanilla essence and mix thoroughly.
• Sift the flour and baking powder together and fold into the egg, butter and castor sugar mixture, alternatively with the milk.
• Spoon into a large baking pan ring that you’ve prepared.
• Beat the egg whites on low until foamy. Increase the mixer speed to high and beat until soft peaks form when the beater is raised.
• Add the remaining castor sugar and beat for another few seconds.
• Fold the desiccated coconut in the egg whites and spoon this on top of the cake batter.
• Place in the preheated oven for 50 to 60 minutes.
• Let it cool. Use a warm knife to run alongside the edges of the cake before you remove it from the baking pan, just to make sure the cake does not stick.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.