This week’s recipe is actually care of my mum! She was baking this cherry coconut macaroon cake and I liked it so much I knew I had to share the recipe with you guys too. It’s much simpler than it looks, making it perfect for dessert or an afternoon tea. Delicious!
Mum had torn the recipe out of a magazine years ago – who knows which one though!
Ingredients List
For the Cake
- 200g butter
- 1tsp vanilla extract
- 3/4 cup caster sugar
- 3 eggs
- 1 2/3 cup self raising flour
- 1tsp baking powder
- 1/2 cup almond meal
- 1/3 cup milk
- 650g jar morello cherries
- 1/4 cup caster sugar, extra
For the macaroon topping
- 3 egg whites
- 1/2 cup caster sugar
- 1 cup shredded coconut
Steps
- Preheat oven to 180C and grease and line a 23cm pan
- Beat the butter, vanilla and sugar until pale
- Add the eggs one at a time, beating well between each addition
- Fold in the flour, baking powder, almond meal and milk in two batches until combined
- Spoon in to the prepared pan and smooth the top
- Drain the cherries, reserving the liquid, and spoon the cherries over the cake batter
- In a clean bowl beat the egg whites until soft peaks form
- Gradually add the sugar, beating until dissolved between additions
- Told in the coconut then spoon over the cake mixture and cherries
- Bake for 1 hour 30 minutes, until a skewer comes out clean, then leave to cool in pan
- Combine the cherry liquid in a saucepan with the extra sugar and stir over high heat until dissolved
- Bring to the boil then simmer for 10 minutes, or until reduced by half
- Pour over when ready to serve
This cherry coconut macaroon cake was made for my mum to take to a friends for dinner, but thankfully I got to try some too! It wasn’t too sweet thanks to the tart cherries, and the macaroon topping made the whole thing light and delicious. It was definitely a winner and I can see why mum has held on to this recipe for so many years!
If while you are cooking it you think the top is cooking too quickly you an pop some foil loosely on top for the last part of the baking time. We didn’t have to this time, but everyone’s ovens are different of course.
The cherry syrup makes for an excellent addition that really helps make this cherry coconut macaroon cake perfect to serve for dessert!
Who wants to try cherry coconut macaroon cake?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Blogtastic Food
March 11, 2019 at 8:20 pm (6 years ago)Wow yum!! I just want to break into the top of that cake!!