Macaroon Cake


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Average: 4.7 (3 votes)

The unusual feature of this recipe is that the coconut mixture forms a soft topping when baked and eliminates the need for icing.


1/2 cup sugar
1/2 cup warm milk
1 tablespoon butter or margarine, melted
2 egg yolks, well beaten
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt


Mix the sugar, warm milk and butter or margarine together. Add the egg yolks, then the dry ingredients and beat until light. Put in a well-greased 9-inch square pan, spread with Topping (see below), and bake 30 to 35 minutes in a 350 degrees F oven.



2 egg whites
1/2 cup sugar
pinch salt
1 cup flaked coconut


Beat the egg whites until stiff, adding the sugar gradually while beating. Add the salt and coconut and spread on the cake before baking.

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