Ingredients

• eggs - 2 separated
• flour - 1 cup
• powdered sugar - 1 cup, divided
• milk - 1/3 cup
• baking powder - 1/2 tsp
• butter - 1/4 cup
• vanilla essence - 1 tsp, divided
• cream of tartar - 1/8 tsp
• chopped cashew nuts - 1/2 cup
• salt a pinch
• For filling:
• whipped cream - 1 cup
• icing sugar - 1/3 cup
• bananas - 2, sliced
• tender coconut pulp - 1/2 cup, chopped

How to Make Banana Coconut Meringue Pudding

• Prepare a Swiss roll tin.
• Mix flour with baking powder and salt.
• Beat butter and 1/2 cup sugar till light.
• Add the egg yolks one by one, beating well after each addition.
• Beat in 1/2 tsp of vanilla essence.
• Fold in the flour alternately with milk.
• Spread the mixture evenly in the tin.
• Beat the egg whites stiffly with cream of tartar.
• Add the remaining sugar little at a time, beating well after each addition.
• Spread the egg white mixture on top of the cake batter.
• Sprinkle nuts on top and bake in oven till done and light brown on top.
• Cool the cake in the tray.
• Turn out the cake on a flat surface and cut into two parts.
• Place one part on a serving platter, nuts side down. Combine all the ingredients for topping together and spread on the cake.
• Place the other piece of the cake on top of the filling, nut side up.
• Chill the cake for several hours or overnight if possible before serving.