Macaroon Coffee Cake

Name: Macaroon Coffee Cake
Ingredients: 34 cup butter, softened; 1 14 cups sugar, divided; 2 large eggs; 2 13 cups flour, divided; 2 12 teaspoons baking powder; 12 teaspoon baking soda; 12 teaspoon salt, divided; 1 cup sour cream; 14 teaspoon coconut extract; 34 teaspoon almond extract, divided; 2 cups sweetened flaked coconut; 23 cup sweetened condensed milk; 12 cup slivered almonds, chopped; 14 cup butter, cut into pieces

14 ingredients

16 steps

Ingredients

34 cup butter, softened
1 14 cups sugar, divided
2 large eggs
2 13 cups flour, divided
2 12 teaspoons baking powder
12 teaspoon baking soda
12 teaspoon salt, divided
1 cup sour cream
14 teaspoon coconut extract
34 teaspoon almond extract, divided
2 cups sweetened flaked coconut
23 cup sweetened condensed milk
12 cup slivered almonds, chopped
14 cup butter, cut into pieces

Directions

1

Beat 3/4 cup butter with mixer until it is creamy.
2

Gradually beat in 1 cup sugar.
3

Add eggs, beating well after each addition.
4

Mix 2 cups flour, baking powder, baking soda, and 1/4 teaspoon salt.
5

Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
6

Beat after each addition.
7

Stir in coconut extract and 1/2 teaspoon almond extract.
8

Spoon half of the batter into a greased 9 inch pan.
9

Combine well the coconut, condensed milk, 1/4 teaspoon salt, and 1/4 teaspoon almond extract.
10

Spread over the batter in the pan.
11

Spread remaining cake batter over the top of the filling.
12

Mix almonds, 1/4 cup sugar, and 1/3 cup flour.
13

Cut in 1/4 cup butter until the mixture is crumbly.
14

Sprinkle topping over batter in the pan.
15

Bake at 350 degrees for 45 minutes or until a pick inserted in center comes out clean.
16

Cool in pan on a wire rack and cut in squares when cool.