Coconut Meringue Pound Cake

To Make the Batter with a Stand Mixer:

1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
2. Combine the flour and baking powder in a medium bowl.
3. Sift the flour mixture into another medium bowl.  Add kosher salt and shredded coconut to the flour mix and whisk to combine.
4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
5. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because this cake is quite delicate and proper creaming helps tremendously with cake rise!  (7 minutes)
7. Add vanilla extract and coconut extract and mix until thoroughly combined.  (1 minute)
8. Add half of the flour/coconut mixture and mix on low speed until combined.  (30-45 seconds)
9. With the mixer on the lowest speed, add all of the coconut milk and mix until just combined.  (~1 minute). The mixture might look a little curdled at that point and that’s okay!
10. Add the second half of the flour/coconut mixture and mix on low speed until almost combined.  Stop mixing just before the batter is fully together.  (~1 minute)
11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, stir the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl during this step!
12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
2. Combine the flour and baking powder medium bowl.
3. Sift the flour mixture into another medium bowl.  Add kosher salt and shredded coconut to the flour mix and whisk to combine.
4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
5. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because this cake is quite delicate and proper creaming helps tremendously with cake rise!  (7 minutes)
8. Add vanilla extract and coconut extract and mix until thoroughly combined.  (1 minute)
9. Add half of the flour/coconut mixture and mix on low speed until combined.  (30-45 seconds)
10. Add all of the coconut milk and mix on lowest speed until just combined.  (~1 minute).  The mixture might look a little curdled at this point and that’s okay!
11. Add the second half of the flour/coconut mixture and mix on low speed until almost combined.  Stop mixing just before the batter is fully together.  (1-2 minutes)
12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

1. Bake the cake at a true 325°F for 55-65 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Coconut Simple Syrup:

1. Combine sugar and water in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.
2. Remove the simple syrup from the heat and add coconut extract. Stir until incorporated.
3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
4. Using a pastry brush, gently brush the coconut simple syrup over the entire cake.
5. Allow the cake to cool completely.  (3-5 hours)

To Make the Meringue:

1. Bring 2” of water to a low boil in a large (3 qt.) sauce pan.
2. Carefully separate three eggs, placing them In a clean metal bowl (either a stand mixer or large stainless steel bowl).  Add sugar and stir to combine.
3. Place metal bowl over the top of the sauce pan while the water is still boiling.  Whisk the egg white mixture over the sauce pan until all of the sugar is completely dissolved.  (~3 minutes)
4. Remove the metal bowl from the stove.  Using the whisk attachment on either your hand mixer or your stand mixer, whisk the mixture on lowest speed until it is nearly opaque.  (~1-2 minutes)
5. Increase the mixer to medium speed until the mixture begins to look light and fluffy.  (~4 minutes for stand mixer; ~5-6 minutes for hand mixer)
6. Increase the mixer to highest speed until the meringue is done.  To check the meringue, remove the whisk attachment from the mixture and invert it.  If the meringue slowly folds down over the whisk attachment, it’s complete.
7. Using an offset spatula, quickly spread the meringue over the cooled cake.  If desired, use a butane torch to toast the meringue.

To Store:

This cake can remain on a countertop overnight, or it can be stored in a refrigerator for up to a week.