Coconut Macroon Cake - from Scratch.
Ready In: 1 hr
Serves: 10
Ingredients
- 125 g butter
- 1⁄2 cup caster sugar
- 1 teaspoon vanilla
- 3 egg yolks
- 1 cup self-rising flour
- 2 tablespoons self-rising flour
- 1⁄4 cup milk
Macroon topping
- 3 egg whites
- 1⁄2 cup caster sugar
- 1 cup desiccated coconut
- 2 -3 drops pink food coloring
Directions
- In a large bowl beat the butter, sugar and vanilla until thick, creamy and pale.
- Add the yolks and beat until mixed.
- Sift in the flour and fold in alternatley with the milk.
- Place into a well greased 20cm ring tin.
- top with the macroon topping and bake at 180oC for 35-40 minutes.
- Cool in the tin for a full 10 minutes before removing.
- Best served warm, but room temp is good too. Traditionally served with hot tea for an afternoon treat.
- Macroon topping:
- In a clean bowl (metal, ceramic or glass) beat the egg whites until thick and looks like whipped cream.
- Add the sugar 1 tablespoon at a time. Beat for 5 minutes.
- Add the food colouring and mix until well incorporated (it should be a very pale pink).
- Gently fold in the coconut with a metal spoon.
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