Coconut macaroon cake
This cake has an irresistible crispy topping and the crumb is moist and rich with coconut and almonds
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
105
MINUTES
Ingredients
225g butter
225g caster sugar
4 eggs and 1 egg yolk
225g plain white flour
½ tsp baking powder
25g ground almonds
25g desiccated coconut
¼ tsp pure vanilla essence
1 egg white
85g caster sugar
15g desiccated coconut
25g ground almonds
¼ tsp pure vanilla essence
50-85g flaked almonds
Equipment:
20.5cm tin with sides 7cm approx high
Method
Line the sides and base of the tin. Preheat the oven to 180°C.
To make the cake, cream the butter, add the caster sugar and beat until light and fluffy. Whisk the eggs and egg yolk and add gradually, beating well between each addition. Add the vanilla essence. Mix the dry ingredients well and stir in gently.
Turn into the prepared tin. Next, prepare the topping. Whisk the egg white lightly and fold in the other ingredients. Spread carefully over the cake mixture in the tin. Sprinkle with flaked almonds and bake in a moderate oven for 1¾ hours approx.
Cool in the tin before putting it on a wire rack.
