Mankaron (Antillean Macaron) is a traditional Aruban recipe for a classic moist coconut cake that's typically served as a dessert. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Antillean Macaron (Mankaron).
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This is a coconut cake similar in flavour to a macaroon that is made throughout the former Netherlands Antilles and which is typically served as a dessert.
Ingredients:
1 Coconut
250ml of Water
200g of Sugar
1 tsp of ground cinnamon
125ml margarine or unsalted butter, melted and cooled
250ml of milk
2 tsp of Vanilla extract
1 tbsp of coconut extract
250g of self-raising flour
4 tsp of baking powder
1/4 tsp of salt
Method:
Pre-heat your oven to 180°C. Take a baking tin (about 25 x 20 x 3cm) and grease with butter then sprinkle over some flour do dust.
Crack open the coconut, extract the meat and grate it. Place the coconut meat in a bowl and mix with the sugar and cinnamon.
Sift together the flour, baking powder and salt into a bowl. In another bowl whisk together the melted butter, milk, water, vanilla extract, and coconut extract until well combined.
Blend the liquid ingredients with the grated coconut then add in the flour mixture about 1/4 at a time, blending well into the coconut mix before the next addition.
When everything is evenly combined, turn the resulting batter into the prepared baking tin. Transfer to the centre of your pre-heated oven and bake for about 60 minutes, or until the top is golden brown and a skewer inserted into the centre of the cake emerges cleanly. Remove from the oven and set aside to cool completely in the tin.
When cold, pass a knife on the edge to loose the mankaron from the pan and flip the mankaron on to a flat plate or tin and let it cool of a little more, at which point it's ready to serve.
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