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Almond Macaroon Cake

This very light cake resembles an angel food cake, with the addition of almond flavoring and coconut. It's lovely served plain, but fresh berries and a berry sauce make it incredible.

10 Servings


1 cup

non-hydrogenated solid vegetable shortening (see note)

½ cup

unsalted butter (softened)

3 cups



eggs (separated)

1 Tbsp

pure almond extract

¼ cup

amaretto liqueur

3 cups

unbleached all-purpose flour (sifted)

1 cup


1 cup

shredded coconut


of salt


Position a rack in the lower third of the oven and preheat to 300 degrees F. Butter and flour a 10-inch tube (angel food cake) pan.

Using an electric mixer cream the shortening, butter, and sugar. Beat in the egg yolks, one at a time, until the mixture is light and fluffy. Add the almond extract and liqueur.

On low speed, add the flour and milk alternately in 3 additions and mix until combined. Add the coconut and mix just to blend.

In a clean, grease-free bowl, beat the egg whites until foamy. Add the pinch of salt and continue beating until soft, shiny peaks form. Lighten the cake batter by whisking in one-third of the egg whites, then gently fold in the remainder, taking care not to deflate the mixture.

Pour the batter into the prepared pan and bake for 2 hours. Cool in the pan for 10 minutes and then turn out onto a wire cake rack to finish cooling.

Note: Spectrum Foods makes an organic non-hydrogenated shortening, and you can find others in markets like Whole Foods. 


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