½ cup sugar
¼ cup all-purpose flour
1 large egg, lightly beaten
1 cup milk
1 tsp vanilla extract
Cook all ingredients in a heavy sauce-pan over low heat, stirring constantly, 5 minutes or until thickened. Cool completely
½ cup butter or margarine, softened ¾ cup sugar, divided
4 large eggs separated (don’t get yolk in the whites)
¼ cup milk
1 cup all-purpose flour 1 tsp baking powder
1/8 tsp salt 1 tsp vanilla extract
½ cup powdered sugar 1-1/4 cups coconut, divided
Beat butter and ¼ cup sugar at medium speed until creamy. Add yolks and milk, beating until smooth
Combine flour, baking powder and salt. Gradually add to butter mixture, beating until blended; stir in vanilla. Pour into 2 well greased and floured 9-inch round cakepans.
Beat egg whites at medium speed until frothy. Gradually add remaining ½ sugar and powdered sugar, beating 3 minutes or until soft peaks form and sugar dissolves. Spread meringue evenly over batter. Sprinkle with coconut.
Bake at 325 for 30 minutes or until meringue is golden. Cool 10 minutes on wire racks. Remove from pans and cool completely.
Spread filling over meringue of one layer. Top with other layer, meringue side up. Garnish with strawberries.
Dorothy Schneider, New Braunfels, Texa: March 2001 Southern Living