Rashida’s Coconut Macaroon Cake

TRH Rashida's Coconut Macaroon Cake
125 g butter
½ cup castor sugar
3 egg yolks½ tsp vanilla essence
1 cup flour
1½ tsp baking powder
¾ cup milk

3 egg whites
½ cup icing sugar
1¼ cup desiccated coconut

Beat butter and sugar till light and fluffy
Add yolks and vanilla beat well
Add sifted dry ingredients and milk
Beat egg whites until stiff
Add icing sugar and coconut
Pour 2/3 of cake batter into greased 20-22 cake tin, add ½ filling and top with remaining batter
Bake 180C for 30-40 minutes
NB: Option, I used all the filling on top of the batter

Prepared, tried and tested by: Rashida Habib


4 thoughts on “Rashida’s Coconut Macaroon Cake

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