Macaroon Cake

  • 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.