Coconut Macroon Cake - From Scratch.

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 125 g butter
• 1/2 cup caster sugar
• 1 teaspoon vanilla
• 3 egg yolks
• 1 cup self-rising flour
• 2 tablespoons self-rising flour
• 1/4 cup milk
• 3 egg whites
• 1/2 cup caster sugar
• 1 cup desiccated coconut
• 2 -3 drops pink food coloring

Recipe

• 1 in a large bowl beat the butter, sugar and vanilla until thick, creamy and pale.
• 2 add the yolks and beat until mixed.
• 3 sift in the flour and fold in alternatley with the milk.
• 4 place into a well greased 20cm ring tin.
• 5 top with the macroon topping and bake at 180oc for 35-40 minutes.
• 6 cool in the tin for a full 10 minutes before removing.
• 7 best served warm, but room temp is good too. traditionally served with hot tea for an afternoon treat.
• 8 macroon topping:.
• 9 in a clean bowl (metal, ceramic or glass) beat the egg whites until thick and looks like whipped cream.
• 10 add the sugar 1 tablespoon at a time. beat for 5 minutes.
• 11 add the food colouring and mix until well incorporated (it should be a very pale pink).
• 12 gently fold in the coconut with a metal spoon.