This simple cake is a family favorite that's a great finish to any of our dinner ideas. Coconut flakes provide crunch on top while cream and vanilla bean provide a rich and smooth flavor in the moist cake. Layer the cake with sliced bananas and rich icing for a perfectly creamy treat. Smart Recipes, American Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs American Coconut Meringue Cake Coconut Meringue Cake Recipe | PT50M Serves 8 Ingredients: 13 Tablespoons Unsalted Butter 0.66 Cup Granulated Sugar 0.33 Cup All-Purpose Flour 1 Teaspoon Baking Powder 0.5 Teaspoon Ground Cardamom 1 Teaspoon Ground Cinnamon 0.25 Teaspoon Salt 0.33 Cup Whole Milk 5 Large Eggs 0.33 Cup Coconut Flakes 1 Cup Heavy Cream 1 Medium Vanilla Bean 1.5 Medium Bananas Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper. In a medium mixing bowl, beat together butter and 2/3 cup sugar using an electric beater until creamy. Stir in flour, baking powder, spices and salt, mixing on low speed. Add milk and yolks and mix until combined. Transfer the batter into the prepared pan. In a different mixing bowl whisk egg whites with remaining 1 cup sugar using an electric beater until soft peaks form. Make sure there are no traces of egg yolks. Spread the foamy egg whites over the cake batter and bake for 15 minutes. Remove from oven, sprinkle with coconut flakes and bake again for 10 more minutes. Cool the cake completely once baked. Beat cream with vanilla seeds using an electric mixer or beater until soft peaks form. Once cooled, halve the cake crosswise on cutting board using a serrated knife. Place bottom half on your serving plate, spread whipped cream with bananas. Top with the other half, keeping meringue side up. Refrigerate until chilled completely.



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