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UP TO 40% OFF FEB 26 - MARCH 5

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    HOW TO CAKE IT
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    Home › Recipes › Yo's Coconut Macaroon Cake

    Yo's Coconut Macaroon Cake

     You'll go coco-NUTS for this cake!

    If you couldn't already tell, I LOVE Coconut. Like really love it. If I could incorporate it into every cake, I would. So when I have a chance to add Coconut to something, I jump at the opportunity. I use this Coconut Macaroon Cake in my Easter Mega Cake. But really, you could have it on its own, or use it in any of my other recipes if you desire!

    *Note: This recipe makes enough Coconut Macaroon Cake for two 8 round pans.*

    Share this recipe

    • Ingredients
    • Tools
    • Instructions
    • 6 cups Sweetened Shredded Coconut
    • 2 cups Condensed Milk
    • 1 teaspoons Vanilla
    • 5 Egg Whites
    • ¾ teaspoon Salt
    Item Name: Availability:
    2x 8" Round Cake Pans (with removable bottoms if possible) View On Parsel
    Mixing Bowls Add to Cart -
    Electric or Stand Mixer with Whip Attachment Add to Cart -
    Rubber Spatula Add to Cart -

    Mix Shredded Coconut and Condensed Milk

    Mix the shredded coconut, condensed milk, and vanilla in a large bowl.  


    Add Egg Whites

    Place your egg whites in the bowl of a stand mixer fitted with a whip attachment.  Beat the egg whites on medium-high speed until frothy, then add the salt.  Beat the mixture until soft peaks form.


    Combine Egg Whites and Coconut Mixture

    Fold the egg whites into the coconut mixture and divide between the two cake pans.  


    Bake Cakes

    In a 350 oven, bake two 8 macaroon layers for 40 minutes until they are nice and golden brown.  Cool the macaroons completely in their pans.


    Congratulations!

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