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Coconut Macaroon Cake

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Submitted by kassie

YIELD

1 cake

PREP

10 min

COOK

60 min

READY

70 min

Ingredients

2 ¼ 532
½ 2.5
TEASPOON ML SALT
1 237
CUP ML BUTTER
softened
2 473
CUPS ML SUGAR
5 5
LARGE LARGE EGGS
1 15
TABLESPOON ML ALMOND EXTRACT *
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 1184 44% from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 35g 176%
Trans Fat 0g
Cholesterol 386mg 129%
Sodium 713mg 30%
Total Carbohydrate 52g 52%
Dietary Fiber 3g 12%
Sugars g
Protein 32g
Vitamin A 34% Vitamin C 0%
Calcium 6% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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