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Banana Meringue Pudding

Ingredients

• 4 large eggs

• ½  cup sugar
• ¼ cup cornstarch
• 4 cups whole milk
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• Pinch of kosher salt

Assembly

• 1 11-oz. box vanilla wafer cookies
• 3 ripe bananas, thinly sliced
• 4 large egg whites
• ½ cup sugar

Instructions

 Pudding

 Lightly whisk eggs in a large bowl just to blend. Whisk sugar and cornstarch in a medium saucepan. Gradually whisk milk into sugar mixture and heat over medium heat, whisking often, until very warm to the touch. Gradually whisk half of hot milk mixture into eggs, then whisk egg mixture back into milk mixture in saucepan.

 Cook, whisking constantly, until thickened and whisk leaves a trail in pudding (it should be the consistency of mayonnaise), about 4 minutes. Remove from heat, add butter, vanilla, and salt and whisk until butter is melted and mixture is smooth.

  Strain pudding through a fine-mesh sieve into another large bowl. Cover pudding with plastic wrap, pressing directly onto the surface. Chill until cool, about 2 hours.

 Assembly

 Spread one-third of pudding evenly in a 2-qt. baking dish. Top with half of cookies and half of bananas. Repeat layers one more time and top with remaining third of pudding. Cover and chill at least 4 hours.

 Just before serving, heat broiler. Using an electric mixer on medium speed, beat egg whites until foamy. With motor running, gradually add sugar. Increase speed to medium-high and beat until stiff peaks form.

  Spoon meringue over pudding and swirl decoratively. Broil until meringue is dark brown in spots, about 1 minute.

Chocolate Coconut Pound Cake

Ingredients

• ¼ cup unsalted butter, room temperature, plus more
• 1½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• ¾ teaspoon baking powder
• ½ cup virgin coconut oil, room temperature
• 1½ cups plus 1 tablespoon sugar
• 3 large eggs 1 teaspoon vanilla extract
• ¼ cup buttermilk
• ¼ cup unsweetened coconut flakes

Instructions

 Preheat oven to 325°. Butter an 8½x4½" loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.

 Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.

  Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.

 Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

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