Cake: 1/2 cup butter, 1/2 cup sugar, 2 egg yolks, 1 large cup S.R. flour, pinch of salt, about 2 tablespoons milk, 1/2 teaspoon vanilla, grated rind of 1 small orange.
Topping: 2 egg-whites, 2 tablespoons sugar, 1/2 cup coconut.
Method: Beat butter and sugar to a cream, and beat in egg yolks. Stir in sifted flour, milk, vanilla, and rind. Place mixture in well-greased and lightly-floured tin. For the topping, whisk whites of eggs to a stiff froth and beat in sugar until stiff again. Then stir in the coconut. Spread on top of first mixture and bake in moderate oven about 40 minutes. Cover with paper if necessary to prevent burning of the macaroon top.
Source: contributed by Mrs. J. H. Hilder (Cradock), Mrs. C. McCarthy (Renmark), Mrs. Lloyd Pearce (Renmark), and three other members in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 26'.
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