Rashida’s Coconut Macaroon Cake


The Best Coconut Macaroon Cake ever! 

125 g butter
½ cup castor sugar
3 egg yolks½ tsp vanilla essence
1 cup flour
1½ tsp baking powder
¾ cup milk

3 egg whites
½ cup icing sugar
1¼ cup desiccated coconut

Beat butter and sugar until light and fluffy
Add yolks and vanilla beat well
Add sifted dry ingredients and milk
Beat egg whites until stiff
Add icing sugar and coconut
Pour 2/3 of cake batter into greased 20-22 cake tin, add ½ filling and top with remaining batter
Bake 180C for 30-40 minutes
NB: Option, I used all the filling on top of the batter

Prepared, tried and tested Rashida Habib‎ AND Hannah Frank Witt
Addendum: Rashida, have been dying to make this so today was the day👍❤️😘

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