If you like coconut macaroons, you will like this cake. The type of chocolate is yours to choose - I used semi sweet chocolate, but it would be wonderful with dark or milk chocolate as well. If you cannot find macaroon coconut, process some flaked coconut through a food processor or, if you have no processor, use all flaked coconut.
6 Large Egg Whites 3 Cups Cake Flour, Sifted
4 Large Egg Yolks 1/2 Cup Macaroon Coconut
2 1/4 Cups Sugar 1/2 Cup Flaked Coconut
1/2 Cup Butter 3 Tsp baking powder
1/4 Cup Canola Oil 1/4 Tsp salt
3/4 Cup 1% Milk 1/2 Tsp cream of tartar
1 Tsp almond extract 4 Ounce Chocolate
1 Tsp Coconut Extract 1/4 Cup Half & Half
In a large bowl, cream together butter, oil and egg yolks. Beat in milk and extracts. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended. In another bowl, beat room temperature egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon batter into an un-greased 10-inch tube pan. Bake on the lowest oven rack at 325 for 70-80 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Cook chocolate and Half and Half until chocolate is fully melted and smooth. Cool somewhat and spoon over top of cake.
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