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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jun 15, 2011

Upside-Down Coconut Macaroon Cake

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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