The Intercontinental Church of God

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Unleavened Bread recipes

Macaroon Cake

6 eggs
1 C. shortening
1/2 C. margarine
3 C. sugar
1 tsp. almond extract
3 C. unsifted all-purpose flour
1 C. milk
2 (3 1/2 oz.) cans flaked coconut
Separate eggs, placing whites in a large bowl, yolks in another large bowl. Let whites warm to room temperature about 1 hour. Preheat oven to 300�. Grease a 10-inch tube pan. With electric mixer at high speed, beat egg yolks with shortening and margarine until well blended. Gradually add sugar, beating until light and fluffy. Add almond extract and beat until blended.

At low speed, beat in flour (in fourths) alternately with milk (in thirds), beginning and ending with flour. Add coconut; beat until well blended. Beat egg whites just until stiff peaks form. With wire whisk or rubber spatula, gently fold whites into batter until well combined. Turn into prepared pan. Bake 2 hours. (Nancy Michalski)

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