Best 4 Coconut Marzipan Cake Recipes

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Indulge in the delightful flavors of coconut and marzipan in a delectable cake that promises a burst of tropical sweetness with every bite. This classic delicacy is a harmonious blend of crumbly marzipan and the delicate taste of coconut, creating an unforgettable symphony of textures and flavors. With its origins traced back to the kitchens of gifted bakers, the coconut marzipan cake has become a timeless favorite, enjoyed by those who appreciate the finer things in life. Whether you're celebrating a special occasion or simply seeking a sweet treat, this article will guide you through the best recipe to create a coconut marzipan cake that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

COCONUT MARZIPAN CAKE



Coconut Marzipan Cake image

If you live near a store that sells good coconut ice cream, then please buy a tub to serve alongside. But these days I am all restraint and go simply for a jeweled scattering of raspberries.

Provided by Nigella Lawson

Categories     cakes, dessert

Time 1h

Yield 8 to 10 slices

Number Of Ingredients 12

8 ounces/227 grams (2 sticks) softened unsalted butter, more for greasing pan
1/4 cup/113 grams sweetened flaked coconut
8 ounces/227 grams marzipan
1/2 cup/100 grams granulated sugar
1/2 teaspoon coconut extract
6 large eggs
1 cup/128 grams cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 to 3 cups/240 to 360 grams fresh raspberries or other fruit
1 teaspoon confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Butter a 10-inch tube pan, and sprinkle flaked coconut over its bottom. Soften marzipan by heating it in a microwave oven, 10 to 15 seconds.
  • In a food processor, combine marzipan, 8 ounces butter, the sugar and coconut extract. Process until mixture is very smooth. With processor running, break eggs one at a time through the feed tube. Stop processor and sprinkle cake flour, baking powder, baking soda and salt evenly over batter. Process again until mixture is smooth, making sure there are no lumps in batter.
  • Pour mixture into prepared baking pan. Bake until surface is golden brown and a toothpick inserted in center comes out clean, 35 to 45 minutes. Remove from oven, and allow to cool in pan until slightly warm.
  • To release cake from pan, cut around the edge with a thin knife. Holding a cake plate over the center tube of pan, invert cake so that it falls onto plate. Fill center of cake with berries and scatter remainder around perimeter of cake. Pass confectioners' sugar through a small sieve and sprinkle over cake and fruit. Serve immediately.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 34 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 244 milligrams, Sugar 27 grams, TransFat 1 gram

CHOCOLATE CHIP MARZIPAN CAKE



Chocolate Chip Marzipan Cake image

Make and share this Chocolate Chip Marzipan Cake recipe from Food.com.

Provided by stormylee

Categories     Dessert

Time 1h5m

Yield 1 loaf

Number Of Ingredients 9

115 g butter (preferably unsalted)
150 g light muscovado sugar or 150 g light brown sugar
2 eggs
3 tablespoons cocoa powder
150 g all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
125 g marzipan, chopped
4 tablespoons plain chocolate chips or 4 tablespoons coarsely chopped chocolate

Steps:

  • Preheat oven to 180°C.
  • Grease and flour a 20 x 11 cm (8" x 4") loaf pan and line the bottom with parchment paper.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Sift in flour, baking powder, salt and cocoa powder, fold in the batter.
  • Mix chopped marzipan and chocolate chips in a bowl; set aside about 4 tablespoons and fold the rest into the cake batter mixture.
  • Pour batter into the prepared pan, level the top and sprinkle the reserved marzipan and chocolate chips on top.
  • Bake in the preheated oven for 45-50 minutes, or until risen and firm. Cool in the pan for a few minutes before turning out to a wire rack to cool completely.

COCONUT AND MARZIPAN MACAROONS



Coconut and Marzipan Macaroons image

These chocolate-dipped macaroons originate from the German city of Lübeck, popular for its marzipan.

Provided by nch

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h30m

Yield 65

Number Of Ingredients 8

5 large egg whites
18 ounces marzipan
2 cups confectioners' sugar, sifted, divided
2 cups dried unsweetened coconut
½ teaspoon lemon zest
2 tablespoons rum
½ cup white sugar
2 (3.5 ounce) packages dark chocolate, finely chopped

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
  • Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
  • Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
  • Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
  • Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
  • Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

Nutrition Facts : Calories 90.5 calories, Carbohydrate 12.6 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 6.4 mg, Sugar 11.3 g

COCONUT-MARZIPAN BALLS



Coconut-Marzipan Balls image

For marzipan lovers. Store in airtight containers.

Provided by Stephanie Wiebe Meismer

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 1h20m

Yield 24

Number Of Ingredients 5

7 ounces marzipan (almond paste)
1 cup shredded coconut
⅓ cup powdered sugar
1 teaspoon water, or more as needed
7 ounces chocolate confectioners' coating

Steps:

  • Knead marzipan, coconut, and powdered sugar together in a bowl, adding water if necessary. Shape into 24 balls and freeze on waxed paper for 30 minutes.
  • Chop confectioners' coating and place in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Coat chilled marzipan balls with the melted chocolate and chill until chocolate has hardened.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 11.5 g, Fat 7.3 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 2.7 mg, Sugar 6.6 g

Tips:

- To achieve a perfectly smooth marzipan layer, make sure to knead it until it becomes pliable and easy to work with. Use a rolling pin to roll out the marzipan thinly, but not too thin, to ensure it doesn't break or tear when placing it on the cake. - When preparing the coconut filling, it's important to use full-fat coconut milk for a rich and creamy texture. Be careful not to overcook the coconut filling, as this can make it dry and grainy. Stir the filling constantly while cooking to prevent scorching. - For a professional finish, use a piping bag fitted with a star tip to create decorative swirls of whipped cream on top of the cake. Garnish with additional shredded coconut and marzipan pieces for an elegant presentation. - For the best flavor and texture, bake the cake a day ahead of time and allow it to chill overnight. This will give the flavors time to meld and intensify. When ready to serve, bring the cake to room temperature for at least 30 minutes before frosting and decorating.

Conclusion:

This delectable Coconut Marzipan Cake is a symphony of flavors and textures that will tantalize your taste buds. With its moist and fluffy sponge cake, creamy coconut filling, and sweet marzipan layer, this cake is sure to be a hit at any gathering. The combination of coconut and marzipan creates a unique and irresistible flavor profile, while the whipped cream and shredded coconut add a touch of elegance and sophistication. Whether you're a seasoned baker or a beginner, this recipe provides clear and detailed instructions that will guide you through each step of the process, ensuring that you create a masterpiece that will impress your family and friends. So why wait? Gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

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