Coconut Macroon Cake - from Scratch.

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“So this is my great grandmothers recipe. My Great Grand Parents owned the only shop in town, she sold slices to ladies for afternoon tea. My grandmother was handed this recipe and so on until it has come to me. I now make this for my DH and 4 children - this is their FAVOURITE cake of all time. As the 4th generation to hold and use this recipe and am looking forward to passing this on to my children.”

Ingredients Nutrition


  1. In a large bowl beat the butter, sugar and vanilla until thick, creamy and pale.
  2. Add the yolks and beat until mixed.
  3. Sift in the flour and fold in alternatley with the milk.
  4. Place into a well greased 20cm ring tin.
  5. top with the macroon topping and bake at 180oC for 35-40 minutes.
  6. Cool in the tin for a full 10 minutes before removing.
  7. Best served warm, but room temp is good too. Traditionally served with hot tea for an afternoon treat.
  8. Macroon topping:
  9. In a clean bowl (metal, ceramic or glass) beat the egg whites until thick and looks like whipped cream.
  10. Add the sugar 1 tablespoon at a time. Beat for 5 minutes.
  11. Add the food colouring and mix until well incorporated (it should be a very pale pink).
  12. Gently fold in the coconut with a metal spoon.

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