For Christmas Dinner this year I made Macaroon Cake. I normally like to make something a little “grander” for Christmas Dinner, but this year it was just the three of us and I had a lot of other cooking I wanted to do, so I settled on this cake. It is quick and easy to make and not too big.
One thing I love about this recipe is that it was my great-grandmother’s recipe. I love the idea of a recipe being enjoyed and passed down from generation to generation.
There are a lot of other things to love about this recipe. As I mentioned already, it is quick and easy to make. The cake is nice and moist and keeps for several days. Although I made it for Christmas, it is a good everyday kind of cake. I love the crunchy, chewy, sweet macaroon topping and the flavor of the vanilla cake underneath. Oh, and did I mention the coconut? This is a cake for coconut lovers only!
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- 1/2 cup butter, at room temperature
- 1 cup sugar, divided
- 2 eggs, separated
- 1 cup sifted flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla, divided
- milk, if needed (I always add 1/4 cup)
- 1 cup shredded coconut
Preheat oven to 350°. Prepare an 8×8 inch cake pan by greasing lightly.
Cream butter and sugar together. Mix in two egg yolks, one at a time, scraping down the bowl if necessary. Mix together the sifted flour and baking powder in a separate bowl. Add to the butter/sugar mixture and beat to combine. Beat in 1 teaspoon vanilla. Add a little milk if the batter is too stiff. Spread batter in the greased cake pan.
Beat 2 egg whites until stiff peaks form. Gently stir in 1/2 cup sugar, coconut and 1 teaspoon vanilla. Spread on top of the cake batter.
Bake for 30 minutes.