The Best Macaroon Cake

🧂 Ingredients

• 1 ¼ cup Cake flour
• 1 ¼ teaspoon Baking powder
• 1 pinch salt
• 2½ tablespoons Cocoa powder
• ⅓ cup +2 tablespoons butter – softened
• ½ cup Sugar
• 3 large Egg yolks
• ½ cup +1½ tablespoons milk – 2% or full fat
• 3 large Egg whites
• ⅓ cup + 1 tablespoon Sugar
• 1 cup Unsweetened shredded coconut

Instructions

• 1 Pre-heat the oven to 350℉ (180℃), grease and flour a round 8 inch springform pan
  or line a regular 8 inch round cake pan with parchment paper.
• 2 In a medium bowl sift the flour with baking powder, salt and cocoa powder.
• 3 In another medium bowl cream together the butter and sugar until light and
  fluffy and beat in the egg yolks one at a time.
• 4 Fold in the flour mixture alternately with the milk.
• 5 In a medium bowl whisk together the egg whites until stiff peaks appear.
  Gradually beat in the sugar until combined and the egg mixture appears shiny,
  then fold in the shredded coconut.
• 6 Spread the cake mixture in the prepared pan and spread the macaroon mix on top.
  Make sure that the macaroon touches the pan all around.
• 7 Bake approximately 50 minutes or until the macaroon part is lightly browned and
  a toothpick inserted in the middle of the cake comes out clean or with just a
  few crumbs attached. Carefully remove from pan and cool on a wire rack. Enjoy!

Nutrition Info