Coconut macaroon cake

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Ingredients

250 g butter
200 g sugar
6 free-range eggs, separated
2 t vanilla extract
1 cup milk
240 g flour
3 t baking powder
a pinch salt
Ingredients aren't specified. 2 T
For the topping:
230 g caster sugar
250 g desiccated coconut

Cooking Instructions

Preheat the oven to 180°C.

Cream the butter and sugar. Beat the egg yolks well and add to the butter-and-sugar mixture. Mix, then add the remaining cake ingredients, except the egg whites. Mix well and pour into a greased and lined 23 cm cake tin.

To make the topping, mix the caster sugar and coconut. Beat the egg whites until stiff. Mix with the caster sugar and coconut and spread onto the cake batter using a spatula.

Bake for 40–50 minutes, or until a skewer comes out clean.

Cook's note: “My family loves a good cake; we’d always bake something on a Sunday to have with afternoon coffee when my grandparents visited. This recipe was originally my gran’s, but my mom made it often and still does when the urge strikes. It’s really easy and the golden, crusty coconut topping reminds me of macaroons, and happy times in the kitchen.” – Lynda Ingham-Brown

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