Coconut macaroons cake
Ingredients
- Butter 8 ounces
- Sugar 8 ounces
- Eggs 4 or 5
- Desiccated coconut 8 ounces
- Flour 3 ounces
- Baking powder 1 ½ tsp heaped
- Coconut essence ½ tsp
Ingredients for macaroons topping
- Egg white 4
- Sugar 8 ounces
- Desiccated coconut 4 ounces
- Yellow color few drops
- Coconut essence 2 drops
Method
- Beat butter adding in sugar little at a time, beat till light and creamy, start adding egg in 1 at a time alternating with sieved flour and baking powder, fold in coconut, grease a round 8 or 9 inches pan line with butter paper, put batter in it, bake for 40 minutes on 180 degree C, take out cake from pan, put in a oven tray upside down, pipe out topping on the cake, starting from the corner edge and finish in the center.
Method for topping
- In a pan put 4 egg white with sugar, coconut, yellow color, cook o very low flame stirring continuously when slightly thick remove from fire. Cool slightly, put this mixture in a piping bag, pipe out lines on the whole cake, re-bake on 150 degree C for 20 minutes till top light golden.
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