Macaroon Cake

Name: Macaroon Cake
Ingredients: 6 eggs; 1 c. (soft) shortening; 1/2 c. butter, warm; 3 c. sugar or less; 1 tsp. almond extract; 3 c. sifted flour; 1 c. milk; 2 cans (3 1/2 oz.) flaked coconut

8 ingredients

2 steps

Ingredients

6 eggs
1 c. (soft) shortening
1/2 c. butter, warm
3 c. sugar or less
1 tsp. almond extract
3 c. sifted flour
1 c. milk
2 cans (3 1/2 oz.) flaked coconut

Directions

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 300° or until tester comes out clean.
2

Cool in pan for 15 minutes on wire rack.