Coconut Meringue Squares

Coconut Meringue Squares Meringue Topping: 1. Whisk the egg whites until light and foamy. 2. Add the sugar gradually whisking well in between each addition until you get stiff peaks and a glossy meringue. 3. Fold the coconut into the meringue mixture. Cake base: 1. Cream together the butter and sugar. 2. Add the egg yolks, vanilla extract and milk, mix together until all combined. 3. Sift the flour into the mixture and then fold into the mixture. 4. Place the cake mixture into a square or rectangle tin and spread an even layer across the tin. 5. Place the meringue topping on top of the cake base. 6. Top with flaked almonds (Optional) 7. Place in oven at 180C for about 35-40 minutes until light golden brown or tooth pick comes out clean with no batter. 8. Cut into squares and enjoy! 🎵Music provided by Gavin Luke 🎵Track : In Stillness