Coconut Macaroon Cake

This cake is really delicious and I just made it today! I guess it's supposed to be modeled after macaroons or also meringues (they are like cookies or small cakes, and originated in Europe) for which the basic ingredient is egg whites that are whipped into stiff peaks and mixed with sugar and some other main ingredient (in this case, coconut). Basically the top of this cake is a meringue that is baked with the cake batter and it resembles something like the top of a lemon meringue pie (which you guys are probably more familiar with). The cake itself is really moist too and the coconut is only in the meringue so that coconut taste is not too strong but just perfect.

On a side note...this recipe requires separating egg yolks from egg whites and also whipping egg whites...both processes can be very tricky if you're not familiar with them. I've included some pictures to help demonstrate the first process....and I've taken a picture from my favorite baking book (see the last post) to show how to whip egg whites to get the right consistency you need (in this case, "stiff peaks").

Ingredients:

• 125 g butter 
• ½ cup sugar 
• 3 egg yolks 
• ½ cup milk 
• 1¼ cups flour 
• 2 tsp baking powder 
• 1 tsp vanilla essence

 Topping:

• Whites of 3 eggs 
• ½ cup sugar 
• 1 cup coconut

Note: Before you began mixing any ingredients, you should take out 2 separate bowls for the eggs (one for egg yolks and one for egg whites). In order to separate the egg, crack the egg (making sure that you don't break the egg yolk inside). After you crack it, hold it upright over one of the bowls. Gently pull the top half of the egg shell away from the bottom half, so that the yolk stays in the bottom half. Pour out the egg whites from the top half of the shell in the bowl for egg whites. Then carefully move the yolk back and forth from one shell to the other, allowing the egg whites to fall into the bowl below. After all of the egg white is poured out, place the egg yolk in the second bowl.
Also: It is VERY important that you make sure not even a little bit of the egg yolk (or any butter, grease, etc.) falls into the egg whites because it will affect the texture of the egg whites when you whip them for the meringue.

Separating the egg yolks from the egg whites:

1. Cream butter and sugar.

    

2. Add yolks one at a time, beating well after each addition.

 

3. Add essence and alternate milk and sifted dry ingredients.

4. Prepare a 9-inch round cake pan by buttering the bottom and edges. Pour batter into the pan.

5. For the topping, beat egg whites until firm and stiff.

(I know the picture isn't that clear, but this is from one of my favorite books, Williams-Sonoma Essentials of Baking, and you can get an idea of what the consistency of the whipped egg whites should be like...for "stiff peaks," see the third picture from the left.)

6. Lower speed of beater and gradually add in sugar and fold in coconut.

 

7. Spread topping over cake batter and bake at 350 degrees F for 30-35 minutes.

Note: Before there were 10 minutes left for the cake to bake, I sprinkled some coconut flakes on the top while the cake was still in the oven. I thought it would add a little extra flavor and look nice. DO NOT put coconut flakes on top before the last 10 minutes or else the coconut flakes will burn and ruin the cake. If you ever want to toast coconut flakes in the future (similar to toasting nuts), it usually takes only 7 minutes.
Also: If you want to create peaks with your meringue to make the topping look nicer, take the back of the spoon and slide it upwards wherever you want on the top of the cake.

8. Let it cool before cutting slices and removing the cake from the pan.