Easy Coconut Macaroon Cake
photo by luvcookn
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
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.
Reviews
-
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!
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.