Coconut Macaroon Cake

I never really need an excuse to make or bake anything ~ and neither do you!

Typically, I create what I want and when I want it. That’s just my way.
Occasionally there are special circumstances (baby showers, catering events, etc.) that call for specialized sessions in the kitchen, but usually, I make what I want and when I want – after all, it IS my party!
Today, my partner in crime whipped up a Coconut Macaroon Cake – inspired by one of her favorite people on earth.

So sweet. So delicious! And, so beautiful.

And, the very best part – I got to raid her cupboards afterwards and get a little creative canvas going for dinner. Watch out!

Coconut Macaroon Cake

6 large eggs, separated (whites from yolks), room temperature
1 cup shortening
1/2 cup Kerrygold butter, room temperature
3 cups sugar
1/2 tsp. almond extract (or emulsion)
1/2 tsp. coconut extract (or emulsion)
1 cup milk
3 cups sifted cake flour
2 cups grated coconut flakes (sweetened)

Preheat oven to 300 degrees.

Grease and prepare a large bundt cake pan with oil and flour.

Beat egg whites at high speed until light and fluffy – stiff. Set aside
Beat together the egg yolks, shortening, butter, and sugar until creamy. Add the flavor extracts.
Starting in small batches and alternating the flour and the milk, slowly add each to the mix, starting and ending with the flour.
Stir in the coconut flakes.
Fold in the egg whites.

Pour into the prepared pan and bake for 120 minutes.

Remove from the oven and allow to cool in the pan for about 5 minutes.

Invert.

Sprinkle with powdered sugar and additional coconut flakes.