Coconut Macroon Cake - from Scratch.

This cake has a delicious coconut flavor and a soft, fluffy texture.

It is perfect for coconut lovers and fans of fluffy cakes.

This cake is high in sugar and should be enjoyed as part of a balanced diet.

It also contains a relatively high amount of fat due to the coconut.

Coconut is a good source of healthy fats and can help support a healthy heart.
It may also boost immunity and support digestion.

	125 g butter
	1/2 cup caster sugar
	1 teaspoon vanilla
	3 egg yolks
	1 cup self-rising flour
	2 tablespoons self-rising flour
	1/4 cup milk
	3 egg whites
	1/2 cup caster sugar
	1 cup desiccated coconut
	2 -3 drops pink food coloring

1.	Preheat oven to 180C. Grease a round 20cm cake tin.
2.	In a bowl, beat the butter, sugar, and vanilla together until smooth. Add egg yolks one at a time, beating well after each addition.
3.	Sift in the self-rising flour and fold together with the milk. Mix in the desiccated coconut until a smooth batter is achieved.
4.	In a separate bowl, beat egg whites until stiff peaks form. Continue to whisk and gradually add the caster sugar to form a meringue mixture.
5.	Fold meringue into the cake batter and add drops of pink food coloring.
6.	Pour batter into prepared tin and bake for approximately 35 minutes or until a skewer comes out clean when inserted into the center of the cake.

Coconut Macroon Cake – from Scratch.