Macaroon Cake
By Yankee Magazine|Jul 25 2007|
The unusual feature of this recipe is that the coconut mixture forms a soft topping when baked and eliminates the need for icing.
Ingredients
1/2 cup sugar
1/2 cup warm milk
1 tablespoon butter or margarine, melted
2 egg yolks, well beaten
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Instructions
Mix the sugar, warm milk and butter or margarine together. Add the egg yolks, then the dry ingredients and beat until light. Put in a well-greased 9-inch square pan, spread with Topping (see below), and bake 30 to 35 minutes in a 350 degrees F oven.
Topping
Ingredients
2 egg whites
1/2 cup sugar
pinch salt
1 cup flaked coconut
Instructions
Beat the egg whites until stiff, adding the sugar gradually while beating. Add the salt and coconut and spread on the cake before baking.
