Nutritional Info

Nutrition Facts

Serving Size 1 (23g)

Calories 61
Calories from Fat 18 (29%)
Amount Per Serving %DIV
Total Fat 2g 3%
Saturated Fat 1.7g 9%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 2mg 1%
Sodium 8.4mg 0%
Potassium 39.1mg 1%
Total Carbohydrate 10.4g 3%
Dietary Fiber 0.1g 1%
Sugars 10.3g
Protein 0.6g 1%

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Recipe Description
A simple and beautiful dessert that you will enjoy many times over.  
Prep time
25 min
Cook time
31 min
Ready In
56 min


Serves Tool

Serves To:USMetric
1 3/4 Cup(c)  granulated sugar
1 Cup(c)  sweetened coconut flakes, firmly packed
1 Cup(c)  evaporated milk
1/2 Teaspoon(t)  lemon peel, grated
1 Teaspoon(t)  vanilla extract
3   large eggs


Cut a square of waxed paper to line the bottom of a 9 by 9 inch baking pan. Lightly grease the waxed paper and the sides of the pan. Separate the eggs, putting the yolks in a medium bowl and the whites in a large stainless steel or copper bowl. Add 3/4 cup of the sugar, the coconut, evaporated milk and 1/4 teaspoon of the lemon peel to the egg yolks and mix thoroughly. Pour the batter into the greased baking pan. Evenly distribute the coconut in the pan with a spoon. Bake the coconut layer in a preheated 375°F oven for 25 minutes, or until it has set and is speckled golden brown. After the coconut layer comes out of the oven, raise the oven temperature to 425°F and make the meringue. Beat the egg whites to soft peaks. Add 1 1/2 tablespoons of the remaining sugar and beat until stiff, glossy peaks form. Gently fold in the remaining sugar, the remaining 1/4 teaspoon lemon peel and the vanilla extract, taking care not to stir too much or the meringue will deflate. Spoon the meringue evenly over the baked coconut layer. Bake in a preheated 425°F oven until the meringue is puffy and golden brown, about 5 to 6 minutes, watching carefully during the final minutes of cooking because it can burn easily. Remove the confection from the oven and allow it to cool to room temperature.

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