Brownie Cake with Coconut Meringue: A Celebration!
Total time: 
  • ½ cup butter
  • 1⅓ cups (8 oz) semi-sweet chocolate chips
  • 1 cup sugar
  • ½ tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • ¾ cup flour
  • 4 large egg whites
  • Pinch of cream of tartar
  • 1 cup sugar
  • ¼ tsp coconut extract
  • ⅓ cup shredded coconut (sweetened or unsweetened, doesn't matter)
  • 1 Tbsp cornstarch
  • 2 oz semi-sweet chocolate
  • ¼ cup sweetened, shredded coconut
  1. Preheat oven to 350 degrees. Spray a 9-inch springform pan thoroughly with nonstick cooking spray. (If you don't have one, this can be made in a 9" cake pan, you'll just have to serve it from the pan).
  2. Place butter and semi-sweet chocolate in a large microwave-safe bowl and microwave for 1 minute, then in additional 30 second increments if necessary until chocolate is mostly melted. Stir to combine.
  3. Whisk sugar, salt and eggs into chocolate mixture just until combined (do not overbeat, or the brownie will rise too high and then fall).
  4. With a wooden spoon, stir in flour until no streaks remain.
  5. Pour batter into prepared pan and bake for 20 minutes (it will still be jiggly).
  6. While the cake bakes, prepare the meringue by beating egg whites and cream of tartar in a medium bowl with an electric mixer on medium speed. Once egg whites become frothy and bubbly, add in sugar 1 Tablespoon at a time until it is all incorporated. Increase mixer speed to HIGH and beat until stiff peaks form (you can turn the bowl upside down and the stiff egg whites do not move).
  7. Use a spatula to fold in coconut extract, coconut, and cornstarch.
  8. Spread meringue mixture gently on top of the baked cake, making any pattern or peaks you want with the back of a spoon. Return cake to the oven for 32-35 more minutes, until the meringue is lightly browned and cracked.
  9. When it comes out of the oven, immediately run a thin knife around the outside edge (the meringue will sink and crack further as it cools). Cool completely on a wire rack before removing from springform pan.
  10. When cake is cool, melt remaining 2 oz of chocolate and drizzle over the cake. Sprinkle liberally with coconut.
  11. Store in the fridge. For best flavour, let stand at room temperature for 1 hour before serving.
Alternative flavour ideas: CHOCOLATE ALMOND: substitute almond extract for the coconut extract in the meringue and garnish with toasted sliced almonds in place of coconut. CHOCOLATE STRAWBERRY (or raspberry): Add a couple drops of red food colouring to the meringue along with some diced fresh strawberries or raspberries and omit the coconut flavouring. Garnish with fresh berries instead of coconut. PEPPERMINT CHOCOLATE: Substitute ¼ tsp peppermint extract for the coconut extract and garnish with crushed candy canes instead of coconut. The meringue will settle and crack further as it cools, and when you remove it from the pan, and it will crack still more as you cut it - don't worry about the prettiness, just enjoy the taste :)
Recipe by Hidden Ponies at