Macedonian Coconut Cake

Description Edit

Ingredients Edit


Directions Edit

  1. Grease and flour a 15 x 10 x 2-inch sheet cake pan or 10-inch bundt pan.
  2. In large bowl, cream together the margarine and sugar with an electric mixer on high speed.
  3. Beat in egg yolks.
  4. Combine dry ingredients (flour through baking soda).
  5. Combine wet ingredients (soy milk through vanilla).
  6. On low speed alternately add dry and wet ingredients to batter.
  7. Stir in coconut.
  8. In a separate bowl, beat egg whites until stiff but not dry and gently fold into batter just until mixed.
  9. Pour into pan.
  10. Bake at 350° 1-1¼ hours until toothpick inserted comes out clean.
  11. Start cake cooling and make syrup:.
  12. Combine water through 3 cups sugar in a saucepan, bring to a boil—stirring until sugar dissolves—and let boil 5 minutes.
  13. Remove syrup from heat and stir in lemon juice.
  14. Pour syrup over cake and let cool completely.
  15. Sprinkle top with shredded coconut
  16. Allow 2 hours for syrip to be absorbed and cake to cool.

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