Macaroon Cake

Submitted by scarley

"tasteofhome.com"

 

• Ready In: 1hr 35mins
• Ingredients: 14
• Serves: 16

ingredients

• 6 egg whites
• 4 egg yolks
• 2 1⁄4 cups sugar
• 1⁄2 cup unsweetened applesauce
• 1⁄4 cup canola oil
• 3⁄4 cup nonfat milk
• 1⁄2 teaspoon almond extract
• 1 1⁄2 cups cake flour
• 1 1⁄2 cups all-purpose flour
• 1 cup flaked coconut
• 3 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon cream of tartar
• 1 teaspoon confectioners' sugar

directions

1. Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
2. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.

Reviews

[Hamlin]

Good thing I looked this up here before I wrote my own. Just made this recipe off from tasteofhome.com and it turned out to be AMAZING! Best of all, this recipe is a healthier version of other macaroon cakes, so you can go for more and not feel guilty.