Coconut Macaroon Cake
Yield
1 cakePrep
10 minCook
60 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
butter
softened |
|
| 2 | cups |
sugar
|
|
| 5 | large |
eggs
|
|
| 1 | tablespoon |
almond extract
|
*
|
| 1 | cup |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
butter
softened |
|
| 473 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 15 | ml |
almond extract
|
*
|
| 237 | ml |
coconut
|
*
|
Directions
Sift dry ingredients together.
In large bowl of electric mixer, beat butter until creamy.
Gradually add sugar, beating until light and fluffy.
With mixer on inchcream inch add eggs, one at a time, beating well after each addition.
Add almond extract.
Turn into greased 10 inch tube pan or bundt pan.
Bake 1 hr. at 325.
Cool 30 min. before removing from pan. This cake can be frozen.
