Lara`s Blueberry Coconut Cake with Meringue

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

250 g flour
100 g suar
150 g butter
2 egg yolks

For the filling:

For the meringue topping:

3 egg whites
180 g suar

Lara`s Blueberry Coconut Cake with Meringue

Instructions

Make a kneading dough from the ingredients for the dough, roll it out to the bottom and edge of a greased, floured springform pan.
Mix the pudding powder, sugar and cornstarch with approx. 8 tablespoons of the milk, bring the rest of the milk to the boil. Stir in the powder, sugar and starch mixture, let it thick and remove from the hob.
Stir in the blueberries, egg yolks and desiccated coconut, pour the mixture onto the kneading dough, sprinkle with chopped almonds.
Bake in a preheated oven at 175 ° C for approx. 25 minutes.
Beat the egg white until stiff, gradually fold in the sugar, spread the meringue on the blueberry mixture. Bake for another 15 minutes until the meringue is browned. Let cool down well.

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