Coconut Macaroon Cakes
Another simple, but lovely cake, courtesy of the WI ladies of the 1960s. You need a rectangular swiss roll tin about 12” or 13” x 10”. These little cakes are incredibly easy and done in minutes and look pretty impressive.
The recipe gives no method, so I had to take a punt with rubbing the fat into the flour.
It worked out really well, as you can see, so I reckon I guessed right!
Pre heat your fan oven to 160C and I decide to line the tin with baking parchment, leaving some hanging over on the long sides to help me lift it out.
First part:
3 oz butter
6 oz SR flour
pinch salt
3 oz caster sugar
4 large beaten egg yolks
Vanilla extract
Rub the butter into the flour, add the sugar and mix with the egg yolks, then spread into the bottom of your prepared tin. It is quite crumbly, so tip in the mix and spread as evenly as you can then press down.
Second part:
4 large well beaten egg whites
3/4 cup caster sugar
1 and a half cups desiccated coconut
Whisk the egg whites until fairly stiff then fold in the sugar and coconut. Spread on top of part one and bake for 1 hour.
A bit different, so simple and lovely. Cut into little squares. Makes about 24 squares.
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