Best Makeover Macaroon Cake Recipes

MAKEOVER MACAROON CAKE

Makeover Macaroon Cake image

"This is one of my husband's favorite recipes and now with it made over, he can really enjoy it, and even go back for seconds!" Gaye Andree - Rochester, New York

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

6 egg whites
4 egg yolks
2-1/4 cups sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup fat-free milk
1/2 teaspoon almond extract
1-1/2 cups cake flour
1-1/2 cups all-purpose flour
1 cup sweetened shredded coconut
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon confectioners' sugar

Steps:

Let egg whites stand at room temperature for 30 minutes. , Move oven rack to lowest position. Preheat oven to 325°. In a large bowl, beat egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended., In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 287 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 155mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

MAKEOVER MACAROON CAKE RECIPE

Makeover Macaroon Cake Recipe image

How to make Makeover Macaroon Cake Recipe

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

Ingredients
6 egg whites
4 egg yolks
2-1/4 cups sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup fat-free milk
1/2 teaspoon almond extract
1-1/2 cups cake flour
1-1/2 cups all-purpose flour
1 cup flaked coconut
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon confectioners' sugar

Steps:

Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar. Yield: 16 servings.