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Almond Coconut Cake Recipe

by Global Cookbook

Ingredients

10 x macaroons 1/2 c. coconut, dessicated 2 Tbsp. brandy 125 gm butter

1/2 c. sugar (caster) 2 x Large eggs 10 x macaroons 1/4 c. flour, plain

Directions

1. Base:Crush macaroons fine. You should have about 1/2 c. per cake.
2. Combine macaroon crumbs, coconut and Amaretto in a bowl, press proportionately over base of well greased and lined 20cm round cake tin.
3. Filling:Separate Large eggs.
4. Crush macaroons fine. You should have about 1/2 c. per cake.
5. Cream butter and sugar in a small bowl with electric mixer till light and fluffy.
6. Beat in egg yolks gradually, stir in extra macaroons and sifted flour, transfer mix to a large bowl.
7. In a clean bowl, beat egg whites till soft peaks form, fold gently into cake mix, spread proportionately into cake tin, bake in moderate oven for about 30 min.
8. Stand 10 min before turning onto wire rack to cold.
9. Serve dusted with sifted icing sugar.
10. Macaroons are sweet French biscuits that can be purchased at most supermarkets.

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