Macaroon Cake Recipe

Name: Macaroon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 6 eggs, separated; 1 c. vegetable shortening; 1/2 c. butter or margarine; 3 c. sugar; 1/4 tsp. salt; 1/2 tsp. almond extract; 1/2 tsp. coconut extract; 3 c. sifted Martha White all-purpose flour; 1 c. milk; 2 2/3 c. flaked coconut

Servings: persons

6 eggs, separated
1 c. vegetable shortening
1/2 c. butter or margarine
3 c. sugar
1/4 tsp. salt
1/2 tsp. almond extract
1/2 tsp. coconut extract
3 c. sifted Martha White all-purpose flour
1 c. milk
2 2/3 c. flaked coconut

1
Preheat oven to 300u00b0.
2
Grease and flour 10-inch tube pan; set aside.
3
Place egg whites in large mixing bowl.
4
Beat at high speed of electric mixer until soft peaks form; set aside.
5
Combine egg yolks, shortening and butter in separate mixing bowl.
6
Beat until light and fluffy.
7
Beat in extracts, alternately beat in flour and milk, beginning and ending with flour. Add coconut; blend well. Gently fold in egg whites with rubber spatula until blended.
8
Pour into prepared pan.
9
Turn out onto wire rack to cool completely. Decorate with toasted coconut and confectioners sugar before serving, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 eggs, separated, 1 c. vegetable shortening, 1/2 c. butter or margarine, 3 c. sugar, and more.

Yes, Macaroon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroon Cake

How did you like this recipe?

Frequently Asked Questions