Madeira Coconut Loaf

This fluffy sponge loaf has a light, yet firm texture and is ideal to be enjoyed at breakfast or casual afternoon tea. I added a twist to the traditional Madeira loaf by adding coconut and meringue -  bringing out an exotic and exciting flavor.

Ingredients:

Loaf:

125g butter (softened to room temperature)
100 ml (80g) castor sugar
3 extra large egg yolks
5 ml vanilla essence
250ml (140g) cake flour
10 ml baking powder
1 ml salt
100 ml full cream milk

Topping:

3 extra large egg whites
100 ml (80g) castor sugar
250 ml (80g) desiccated coconut

Preparation:

1. Cream butter and sugar.

2. Add egg yolks, one at a time, beating well after each addition, until light and fluffy.

3. Add vanilla essence.

4. Sift flour, baking powder and salt and add, alternatively with milk, to butter mixture.

5. Spoon the mixture into a greased 23cm loaf tin.

6. For topping: Beat egg whites until stiff. Add sugar and beat well. Add coconut and mix. Spoon on top of cake mixture.

7. Bake in a preheated oven at 180 degrees Celsius for 30 minutes. Reduce temperature to 160 degrees Celsius and bake for another 15-20 minutes. Turn onto a wire rack to cool.

Serving: Makes 1 loaf