We were reminded via Facebook that there are not one, but two types of 'mankaron' in the Antilles. The first version has been on the website for years… it is our version of the coconut macaroon: lots of eggs, sugar and coconut, but very little flour. (you can find the recipe here)
This second version is very different – it's basically a firm coconut cake baked in a cake or pie tin.
Round, square or rectangular
Op Curaçao you will find this Mankaron cut into wedges (when baked in a round shape) or as individual square “buns”. We go for the golden mean between the two and opt for a rectangular cake tin to bake the mankaron.
- 200 g grated coconut *
- 100 gr wheat flour
- 4 proteins
- 150 g brown sugar
- 1 level TL baking powder
- a pinch of salt
- a cap of almond essence
- a cap of vanilla essence
* Freshly grated coconut is preferred, but also (dry) coconut from the store can be used for this recipe.
Preheat the oven to 160 degrees and grease a cake tin with butter.
Sieve the flour and baking powder together in a bowl.
Now also add the salt and the grated coconut and mix these dry ingredients well.
Separate 4 eggs and beat the egg whites in another bowl until stiff.
Add the sugar to the egg whites and beat it until you get shiny peaks.
Add the almond and vanilla essence to the egg whites and stir well again.
Now carefully mix the coconut mixture with the beaten egg whites.
Pour the batter into the cake tin and bake the 'mankaron' for about 40 minutes until golden brown.
Let the cake cool in the tin for about 10 minutes and then remove it from the pan.
Let the cake cool further to room temperature before slicing.
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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