Macaroon Cake

1. 1

   Separate eggs, letting whites warm to room temperature. Grease a 10-inch tube pan. Beat egg yolks with shortening & butter at high speed until well blended. Gradually add sugar until light & fluffy (amount of sugar can be reduced). Add almond extract, then flour (in 1/4's) and milk (in 1/3's) beating at low speed. Blend in coconut well. Beat egg whites until stiff peak forms and gently fold into batter with wire whisk or rubber scraper. Bake 2 hours at 300u00b0 or until tester comes out clean.

2. 2

   Cool in pan for 15 minutes on wire rack.

* Per serving · 4 servings · Values may vary.

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