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Makeover Macaroon Cake

 Makeover Macaroon Cake
"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
16 ServingsPrep: 20 min. Bake: 65 min. + cooling

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 King Arthur Unbleached 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

  • 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.

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Makeover Macaroon Cake (continued)

Directions (continued)

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