Coconut Slices with Meringue
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 150 grams sugar
- 200 g butter
- 2 egg (s)
For the cream:
- 2 packs custard powder
- 800 ml milk
- 4 tablespoon sugar
- 1 egg yolk
- 200 g desiccated coconut
- 60 g almond (s)
For the meringue topping:
- 3 egg whites
- 1 pinch (s) salt
- 180 g suar
- 100 g desiccated coconut
- citric acid
- desiccated coconut, for sprinkling
Print Recipe
Pin Recipe Instructions
- Knead a dough from the flour, sugar, butter and the eggs and let it rest for 5 minutes as a ball.
- Line the 24 x 24 cm tray with baking paper, spread or roll out the dough on it by hand and pull up the edge a little.
- Using the pudding powder, milk and sugar, cook a pudding according to the instructions on the packet. Mix in the egg yolks and desiccated coconut when the pudding has cooled a little. Put the pudding mixture on the base, lightly sprinkle the almonds on top and bake at 170 degrees for 20 minutes top / bottom heat.
- In the meantime, beat the egg whites with salt and citric acid until stiff. Then add the sugar and desiccated coconut. Spread on top of the cake and bake for another 20 minutes.
- After cooling, sprinkle desiccated coconut on top.
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