Easy Coconut Macaroon Cake

"Very delicious and moist. One of my mother's recipes!"
 
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photo by luvcookn photo by luvcookn
photo by luvcookn
Ready In:
50mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • Sift dry ingredients together.
  • In large bowl, with electric mixer, beat butter until creamy.
  • Gradually add sugar, beating until light and fluffy.
  • With mixer on "cream", add eggs, one at a time, beating well after each addition.
  • Add almond extract.
  • Stir in coconut.
  • Turn into greased 10" tube pan or bundt pan.
  • Bake one hour at 325.
  • Cool 30 min before removing from pan.
  • This cake can be frozen.

Questions & Replies

  1. Sweetened or unsweetened coconut?
     
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Reviews

  1. This is a very good cake. I found it to be a little bit lighter than a pound cake but that's a good thing. It was hard to wait for it to cool. The only things I would change are 1. include some sort of topping ( frosting or maybe a coconut rum infused glaze ) and I would add more coconut BUT I am a coconut junkie and always add more than any recipe calls for. This is a keeper!
     
  2. Wonderful flavour! Fast and easy to put together. The almond extract is perfect in this cake. Mine turned out like a pound cake....yum! Will definately be making this again. Looking forward to having a piece with a cup of tea. Thank you for sharing your mother's recipe! Made for Spring PAC 2010.
     
  3. Very tasty and easy to make but mine looks nothing like the picture and I don't know why.
     
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RECIPE SUBMITTED BY

I'm originally from Canada and have lived in the South since 1992. I live in the North Druid Hills area of Atlanta, way inside the perimeter. I have a pretty demanding job but I love to cook at home and live a healthy lifestyle. I look forward to getting out in the backcountry hiking, backpacking, running, rock climbing, whatever -- I just like to get away from the city. Love to travel and am looking forward to early retirement in a few years.
 
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