Coconut Macroon Cake - from Scratch.
"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."
- Ready In:
- 1hr
- Ingredients:
- 11
- 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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RECIPE SUBMITTED BY
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). My Poppy has long since passed, but I fondly remember him every time I log on. I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>
