Coconut Macroon Cake

INGREDIENTS

250g butter
½ cup sugar
3 egg yolks
1 teaspoon vanilla essence
½ cup milk
1 ¼ cups flour
2 teaspoon baking powder
Topping:

3 egg whites
1 cup sugar
1 cup coconut

METHOD

Cream butter and sugar.
Add egg yolks, one at a time and beat well.
Add vanilla essence
Astir fry dry ingredients and add to mixture, alternating with
milk
Pour into well – greased baking or muffin pan.
Beat egg whites until stiff
Add sugar and mix in
Fold in coconut
Pour topping over cake mixture
If desired, decorate with coloured almonds or cut cherries.
Bake at 180C for 15 – 20 minutes.

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