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Recipes Cakes & Loaves Macaroon Cake

Macaroon Cake

A simple, buttery vanilla cake with a baked-on coconut macaroon topping.

1 hour
Prep Time
(3)
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Macaroon Cake

Ingredients


TOPPING:

  • 3 egg whites 
  • ½ cup Chelsea white sugar 
  • 1 ½ cups fine desiccated coconut

Method

  1. Preheat oven to 180°C. Grease a 23cm shallow square cake tin and line the base with baking paper.
  2. Cream the butter and sugar until light and fluffy, then add the egg yolks and vanilla, beating well. 
  3. Sift together the flour, baking powder and salt and add to the creamed mixture alternately with the milk. 
  4. Scoop the mixture into the prepared tin and level the top.
  5. To make the topping, beat the egg whites until soft peaks form and then fold in the sugar and coconut. Spread evenly over the cake.
  6. Bake for 30 minutes or until an inserted skewer comes out clean. Leave in tin for 10 minutes before turning out carefully onto a wire rack to cool. To protect the topping reverse again immediately using another rack.


Variation
Raspberry Macaroon Cake
Spread 2 tablespoons raspberry jam over the cake before adding the macaroon topping. 

Products used in this recipe

Edmonds Baking Powder NZ Edmonds Cooking

Baking Powder
Edmonds Standard Flour 1.5kg FOP

Standard Grade Flour

Add your review

C O'Brien

I got this recipe from the Edmonds cook book that made it's way to Ireland. It's absolutely yum, a firm favourite with friends and family.
I make it in a 23cm square tin and cut into fingers, great for kids bake sales etc.

L miller

Turned out just like the picture, I'm not a huge fan of coconut, but this recipe is quite yum, used barkers raspberry jam (2 big tbspns), but any jam would do, and is a must!