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Makeover Macaroon Cake Recipe

Makeover Macaroon Cake Recipe

"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
TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling YIELD:16 servings

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

Directions

  • 1. Let egg whites stand at room temperature for 30 minutes.
  • 2. 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.
  • 3. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
  • 4. 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.
  • 5. Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar. Yield: 16 servings.

Nutritional Facts

1 slice: 287 calories, 7g fat (3g saturated fat), 51mg cholesterol, 155mg sodium, 52g carbohydrate (32g sugars, 1g fiber), 5g protein.

Reviews for Makeover Macaroon Cake

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MY REVIEW
laurajeanhunter User ID: 5546837 221585
Reviewed Feb. 28, 2015

"Everyone who tried this cake enjoyed it. I thought the makeover went well and I will definitely make it again! This coming from a woman who bakes weekly. Job well done!"

MY REVIEW
ConnieK User ID: 282614 111472
Reviewed May. 25, 2013

"PS. Thanks Gaye for sharing!!!"

MY REVIEW
ConnieK User ID: 282614 97214
Reviewed May. 25, 2013

"This cake is great. I didn't have cake flour and wasn't able to find any but looked online and found a substitute: 1 c. cake flour = 7/8 c. all purpose flour + 2 Tbs. cornstarch. I just adjusted the measurements for the 1 1/2 c. asked for in the recipe. This worked well but online did say the cake would be denser if cake flour was not used and this cake did turn out denser than if used cake flour (probably, never used cake flour). This cake is good as written but if I were to make any changes, I would add more coconut or perhaps substitute coconut extract for the almond extract since I thought the coconut flavor was not quite strong enough (not an issue really). This would be even more awesome toasted with some ice cream and chocolate or fruit syrup, OMG!!! :):):)"

MY REVIEW
daniellemom@aol.com User ID: 4017118 120888
Reviewed Sep. 1, 2011

"followed exactly, but used orange extract instead of almont...the best cake in a long time"

MY REVIEW
CakeLadyTry User ID: 4396337 104562
Reviewed May. 3, 2011

"I used Sweetend :)"

MY REVIEW
smazanec User ID: 3623616 143508
Reviewed May. 3, 2011

"Can someone please let me know if you used sweetened coconut or unsweetened? I'm making this tomorrow! :)"

MY REVIEW
CakeLadyTry User ID: 4396337 98251
Reviewed May. 3, 2011

"TASTY cake and easy!

I sprayed the pan & it still stuck to the bottom, but did not fall apart to much when I got it out. But I did not use a bundt pan either, I used two round cake pans
I baked at 326 but NO where NEAR 65 mins, it would have been burnt to a crisp. I think maybey 35-40 mins I cooked it and it was perfect; could be my oven though.
Cant wait when my Marine comes home from work today to have him taste test it :) Then Im off to give samples to the neighbors :)"

MY REVIEW
cherokee01 User ID: 5962634 113371
Reviewed May. 1, 2011

"i have not made this yet but i defentily will try it. sounds easy and yummy to gowith our coffee."

MY REVIEW
Lori Lane User ID: 4297762 111471
Reviewed May. 1, 2011

"Did not work out well. Overflowed all over the oven! Followed the directions to the letter, but used regular flour instead of cake flour. I am at 7200 feet elevation, so maybe it's just not a high altitude recipe."

MY REVIEW
sstetzel User ID: 158954 166450
Reviewed Apr. 30, 2011

"[quote user="MMauro"]

Question regarding this recipe then if cake flour is not available ? You would use 3 cups of flour minus 3 tablespoons, correct?
[/quote] 
To make one cup of cake flour you add 2 Tablespoons of cornstarch to a 1 cup measure and fill the rest with flour.
"

MY REVIEW
asia96 User ID: 1019067 210572
Reviewed Apr. 30, 2011

"Definitely do not grease your pan. I greased mine as one reviewer suggested and when I inverted the pan for cooling, my whole cake fell out."

MY REVIEW
MMauro User ID: 1193921 113370
Reviewed Apr. 30, 2011

"Question regarding this recipe then if cake flour is not available ? You would use 3 cups of flour minus 3 tablespoons, correct?"

MY REVIEW
autoshowcase User ID: 5210931 166421
Reviewed Jun. 16, 2010

"This is a delicious and easy cake to make. Great texture and not too sweet. Next time I will use some baking spray since it was a bit clingy to the pan."

MY REVIEW
bakerjess User ID: 2502555 104561
Reviewed May. 22, 2010

"Delicious! Took it to the in-laws for supper and it was a hit. I didn't have cake flour, so I used all all-purpose flour. Also, I was short an egg white. It still turned out great! I will make it again and again!!"

MY REVIEW
hburnette1 User ID: 3205267 97212
Reviewed May. 8, 2010

"Loved this recipe! There weren't any stores near me that carried cake flour, so I looked online and it said to substitute it with 1 cup of flour minus 2 tablespoons. So the total amount of flour I used instead of the cake flour was 1 and 1/2 cups minus 3 tablespoons of flour. I have never used cake flour so I couldn't tell the difference, but it turned out delicious! No complaints:)"

MY REVIEW
needsomezzzs User ID: 4392298 178865
Reviewed May. 2, 2010

"delicious, served it with strawberries and whipped cream"

MY REVIEW
sample123 User ID: 5100751 210571
Reviewed Apr. 29, 2010

"I really liked this recipe"

MY REVIEW
msheeron User ID: 5645631 164881
Reviewed Apr. 28, 2010

"cake was good, but DO NOT use an ungreased pan like the recipe calls for. I did and I couldn't get the top half out of the pan."

MY REVIEW
tankala143 User ID: 6135947 180737
Reviewed Apr. 27, 2010

"Just Tried. Its really wonderful. A 5 Star recipe."

MY REVIEW
carol678 User ID: 2447603 104560
Reviewed Apr. 26, 2010

"Made this cake for Easter gathering. Sprinkled coconut on top and placed jelly beans around bottom. All the cousins loved it!"

MY REVIEW
cher5873 User ID: 1475067 98250
Reviewed Mar. 29, 2010

"Made this for desert for family getogether and loved it not to heavy or sweet and the only thing I would do is maybe use a little more coconut as family loves taste ."

MY REVIEW
Ginny Ceresa User ID: 921962 97205
Reviewed Mar. 26, 2010

"We loved this! Despite the 2 1/4 C of sugar, this is not too sweet. The almond flavor and the coconut are fantastic!"

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