Coconut Macaroon Layer Cake

Name: Coconut Macaroon Layer Cake
Ingredients: 4 eggs, room temperature; 1 cup granulated sugar; ¼ teaspoon kosher salt; 3 ½ cups shredded unsweetened coconut; 1 cup walnuts; 2 ¼ cups almond flour; 1 ½ cups confectioners sugar; 9 egg whites; ⅓ cup granulated sugar; 4 oz. bittersweet chocolate, roughly chopped; ⅓ cup heavy cream or pareve option: ⅓ cup water; 3 cups heavy cream or pareve option: 3 cups coconut cream* (from 3 - 13.5 oz cans); 1 - 13 1/2 oz. can coconut cream* (for pareve option omit); Pinch of salt; Candied cherries, optional; 2 half sheet trays; 8” cake ring

www.jewishfoodsociety.org

Photographer: Penny De Los Santos.

View full recipe on www.jewishfoodsociety.org

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Ingredients

4 eggs, room temperature
1 cup granulated sugar
¼ teaspoon kosher salt
3 ½ cups shredded unsweetened coconut
1 cup walnuts
2 ¼ cups almond flour
1 ½ cups confectioners sugar
9 egg whites
⅓ cup granulated sugar
4 oz. bittersweet chocolate, roughly chopped
⅓ cup heavy cream or pareve option: ⅓ cup water
3 cups heavy cream or pareve option: 3 cups coconut cream* (from 3 - 13.5 oz cans)
1 - 13 1/2 oz. can coconut cream* (for pareve option omit)
Pinch of salt
Candied cherries, optional
2 half sheet trays
8” cake ring