Yield: 12
Coconut Macaroon Cake
A crisp crust encircles this gooey coconut cake. Do not overook or it will loose its unique and deliciously sticky consistency.
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours
Ingredients
- Crust:
- 2 1/2 cups ground almonds
- 1/2 cup caster sugar
- 1/2 cup flour
- 150g butter cubed
- Filling:
- 6 eggs
- 2 cups caster sugar
- 4 cups dessicated coconut
- 1 Tbsp melted butter
- 2 tsp vanilla essence
Instructions
- Preheat oven to 160°C (325°F) bake. Grease a 26cm springform cake tin.
- Place ground almonds, sugar and flour into the bowl of a food processor. Pulse to sift. Add butter and process until crumbly. Press into base and sides of cake tin. Chill well.
- To make filling, whisk eggs and sugar together until very thick and pale. Gently fold in remaining ingredients. Pour into chilled base. Bake for 1 to 1/12 hours until set. Cool well before removing from cake tin.
