Pineapple Coconut Meringue Torte Recipes

PINEAPPLE COCONUT BARS

Steps:

• Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan.
• Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
• Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
• Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!

PINEAPPLE MERINGUE CAKE

Steps:

• In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread batter over the bottom of two greased and floured 9-in. round baking pans (batter will be about 1/4 in. thick); set aside., In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over batter; sprinkle with walnuts. , Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool in pans for 5 minutes; loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove cakes from pans; cool completely, meringue side up, on wire racks., In a small bowl, beat cream and vanilla until stiff peaks form. Fold in pineapple. Transfer one cake layer to a serving plate, meringue side up. Carefully spread filling over meringue; top with the remaining cake layer. Store in the refrigerator.

PINEAPPLE MERINGUE TART

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
• Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
• While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
• While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
• Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.

MERINGUE TORTE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into 3 parchment-lined 9-in. round baking pans; set aside., In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts. , Bake at 325° for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks. , In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.