Best 4 Coconut Macaroon Cake Recipes
Are you looking for a delightful dessert that combines the tropical flavors of coconut and the richness of a moist cake? Look no further than the Coconut Macaroon Cake. This luscious dessert is a perfect blend of flavors and textures, sure to please any sweet tooth. With its tender and moist crumb, topped with a layer of chewy coconut macaroons, this cake is an absolute delight. Get ready to embark on a culinary journey as we explore the best recipe for creating this heavenly Coconut Macaroon Cake that will surely become a favorite among your friends and family.
Let's cook with our recipes!
COCONUT-MACAROON CHOCOLATE LAYER CAKE
Nothing says celebration like a chocolate layer cake. But there's chocolate cake and then there's Coconut-Macaroon Chocolate Layer Cake! This confection, coated in toasted coconut flakes and drizzled with the glossiest ganache you've ever seen, looks like a giant coconut macaroon-except, there's chocolate cake and coconut-marshmallow buttercream frosting on the inside. So it's beautiful, delicious and just begging to be the centerpiece of your next gathering!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Frost top with thin layer of frosting; spread remaining frosting around side. Press coconut up side of cake. Refrigerate while preparing chocolate ganache.
- Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 50 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand at room temperature 20 to 25 minutes, stirring occasionally, until slightly thickened and still pourable. Pour chocolate mixture over top of cake to cover, letting some drip down side. Return cake to refrigerator about 30 minutes or until chocolate sets up. If refrigerating cake longer than 30 minutes, let cake stand 15 minutes before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 680, Carbohydrate 84 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 4 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 620 mg, Sugar 62 g, TransFat 1 g
CHOCOLATE COCONUT MACAROON CAKE
As youngsters, my 10 children always loved this moist fudgy cake with the coconut center. It's still at the top of their request list when my crowd of 46 comes home for the holidays!
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, beat the egg white and 1 teaspoon vanilla on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, about 2 tablespoons at a time, on high until glossy stiff peaks form. Fold in the coconut. Set aside., In a large bowl, cream shortening and remaining sugar until light and fluffy. Beat in the eggs, egg yolk, sour cream, and remaining vanilla until light and fluffy. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee, beating well after each addition., Pour half of the batter into a greased 10-in. tube pan. Top with coconut mixture; spread with the remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine butter, chocolate chips, confectioners' sugar and enough milk to achieve desired consistency; beat until smooth. Spread over the top and sides of cake.
Nutrition Facts : Calories 478 calories, Fat 20g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 230mg sodium, Carbohydrate 73g carbohydrate (55g sugars, Fiber 2g fiber), Protein 5g protein.
COCONUT MACAROON CAKE
This cake comes out moist, creamy, and full of coconut flavor! It is my own creation using a boxed mix, and a few ingredients that you can find in any store. Simple, but tastes like you slaved over it for hours!
Provided by Mom To Hayleigh
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix the cake mix as directed on the back of the box and preheat the oven to the degree listed on the box.
- Add the Cream of Coconut and the shredded coconut to the cake mix. Stir well.
- Liberally grease and flour the bundt pan!
- Pour into a bundt pan and bake until a pick inserted into the cake comes out clean. (You will add approximately 20 minutes to the bake time listed on the box to account for the extra moisture in the cake.).
- When cake is done, cool for 20 minutes, then invert onto a cake stand or plate.
Nutrition Facts : Calories 442.2, Fat 26.6, SaturatedFat 14.4, Cholesterol 71.3, Sodium 381.4, Carbohydrate 47.6, Fiber 2.3, Sugar 31, Protein 5.7
EASY COCONUT MACAROON CAKE
Make and share this Easy Coconut Macaroon Cake recipe from Food.com.
Provided by Canadian In Atlanta
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients together.
- In large bowl, with electric mixer, beat butter until creamy.
- Gradually add sugar, beating until light and fluffy.
- With mixer on "cream", add eggs, one at a time, beating well after each addition.
- Add almond extract.
- Stir in coconut.
- Turn into greased 10" tube pan or bundt pan.
- Bake one hour at 325.
- Cool 30 min before removing from pan.
- This cake can be frozen.
Tips:
- For a chewier macaroon cake, use a combination of shredded and flaked coconut.
- Toast the coconut before adding it to the batter for a richer flavor.
- Use a light-colored baking pan to prevent the cake from browning too much.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- For a smooth and fluffy frosting, beat the butter and cream cheese together until light and creamy before adding the powdered sugar.
- If you don't have time to make a frosting, you can simply dust the cake with powdered sugar.
Conclusion:
Coconut macaroon cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its tender crumb, sweet coconut flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this coconut macaroon cake a try.
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