Macaroon Cake
A moist, coconut-flavored cake with a tender crumb and toasted coconut topping, perfect for celebrations or dessert lovers seeking a rich, textured treat.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Grease and flour a 10-inch tube pan; set aside.
- Place egg whites in a large mixing bowl.
- Beat at high speed of electric mixer until soft peaks form; set aside.
- Combine egg yolks, vegetable shortening, and butter in a separate mixing bowl.
- Beat until light and fluffy.
- Beat in almond and coconut extracts, alternately beat in sifted flour and milk, beginning and ending with flour.
- Add flaked coconut; blend well.
- Gently fold in egg whites with a rubber spatula until blended.
- Pour batter into prepared pan.
- Bake in preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Turn out onto wire rack to cool completely.
- Decorate with toasted coconut and confectioners' sugar before serving, if desired.
Nutrition & Diet Analysis (per serving)
881
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).