Coconut slices with meringue

Ingredients for 1 servings:

• 300 g flour
• 150 g sugar
• 200 g butter
• 2 eggs
• 2 packets of vanilla pudding powder
• 800 ml milk
• 4 tbsp sugar
• 1 egg yolk
• 200 g desiccated coconut
• 60 g almonds
• 3 egg whites
• 1 pinch of salt
• 180 g sugar
• 100 g desiccated coconut
• citric acid
• n. B. Desiccated coconut, for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

for 6 juicy pieces

Knead the flour, sugar, butter, and eggs into a ball and let it rest for 5 minutes. Line a 24 x 24 cm baking sheet with baking paper, spread the dough out by hand or roll it out, and pull the edges up slightly. Make a pudding from the pudding powder, milk, and sugar according to the package instructions. When the pudding has cooled slightly, mix in the egg yolk and desiccated coconut. Pour the pudding mixture onto the base, lightly sprinkle with almonds, and bake at 170 degrees Celsius (350 degrees Fahrenheit) for 20 minutes using conventional oven. In the meantime, beat the egg whites with salt and citric acid until stiff peaks form. Then add the sugar and desiccated coconut. Spread it over the cake and bake for another 20 minutes. Once cooled, sprinkle with desiccated coconut on top.