Macaroon Cake - cooking recipe

Ingredients
    6 eggs
    1 c. shortening
    1/2 c. butter
    3 c. sugar
    1 tsp. almond extract
    3 c. unsifted flour
    1 c. milk
    2 cans flaked coconut (3 1/2 oz. size)
Preparation
    Separate eggs.
    Let whites warm to room temperature (about 1 hour).
    Mix at high speed.
    Beat yolks with shortening and butter until light and fluffy.
    Add almond extract; beat until blended. At low speed, beat in flour alternately with milk, beginning and ending with the flour.
    Beat in coconut.
    Beat egg whites just until stiff peaks form.
    Gently fold whites into batter until well combined.
    Pour into greased tube pan and bake at 300\u00b0 for 2 hours.
    Serves 12 to 16.

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