Recipe for Coconut Meringue Cake

Ingredients for Coconut Meringue Cake:
1/2
cup butter, softened
1/2 cup white sugar
3 egg yolks
1 cup
all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

1/3 cup milk
1 teaspoon vanilla extract
3 egg whites
1/2 cup
white sugar
1 1/2 cups flaked coconut

Coconut Meringue Cake preparation instruction:
Preheat oven to 350
degrees F (175 degrees C). Grease one 9x9 inch baking pan.
Cream butter
or margarine, 1/2 cup of the white sugar and egg yolks together in a mixing
bowl until fluffy.
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
pan.
To Make Topping: Beat egg whites until soft peaks form add 1/2 cup
of the white sugar gradually while beating until egg whites are stiff. Fold
in the coconut. Put spoonfuls here and there over batter. Smoothing as best
you can.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or
until a toothpick inserted in the center comes out clean.
Variation: If
desired you can use brown sugar in the topping. The flavor stays similar but
the color is a little darker.