Macaroon Cake

Name: Macaroon Cake
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

10 ingredients

9 steps

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

Directions

1

Preheat oven to 300°.
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.