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Ingredients
| eggs: 6 (separated) |
| multipurpose shortening: 1 cup |
| margarine (oleo): 1/2 cup |
| granulated sugar: 3 cups |
| almond extract: 1 tsp |
| all-purpose flour (unsifted): 3 cups (unsifted) |
| 2% milk: 1 cup |
| dried shredded coconut meat: 8 oz |
Macaroon Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
120 min -
Servings
12 serving(s)
Tags
- Grease a 10-inch tube pan.
- Preheat oven to 300°F.
- In a VERY large bowl, cream the shortening, margarine, and sugar until very fluffy and creamy.
- Add egg yolks and beat plenty more.
- Add almond extract.
- Blend in flour and milk alternately.
- Add coconut flakes.
- Beat egg whites until stiff and fold in gently but thoroughly.
- Bake for 2 hours.
- Cool in pan completely.