Coconut Macaroon Cake

1. Preheat Oven and Prepare Pan

Preheat your oven to 325ºF and prepare a 9- or 10-inch springform pan. Lightly oil the pan, line the bottom with parchment paper, and then oil the paper.

2. Make Meringue

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add in ½ cup of sugar, increasing the speed to high, and continue to whip until stiff, glossy peaks form.

3. Fold in Coconut

Gently fold the shredded coconut into the meringue using a spatula, ensuring the mixture remains fluffy.

4. Prepare Dry Ingredients

In a separate medium bowl, stir together the flour, baking powder, and a pinch of salt.

5. Cream Butter and Sugar

In the stand mixer with the paddle attachment, cream the butter with 1 cup of sugar until light and smooth. Then add the egg yolks, one at a time, followed by vanilla extract.

6. Combine Batter

Alternate adding half of the flour mixture and half of the milk to the creamed butter mixture, mixing until just combined, then repeat with the remaining flour and milk.

7. Assemble Cake

Pour the cake batter into the prepared pan, tap to release air bubbles, and spread the coconut meringue over the top.

8. Bake and Cool

Bake the cake for 35 to 40 minutes or until a skewer comes out clean. Let the cake cool in the pan, then loosen the edges with a knife and transfer to a cake plate.