Indulge in a sweet and satisfying dessert with our Coconut Macaroon Cake recipe! This delicious sheet cake features layers of moist coconut cake, topped with a creamy chocolate frosting. Our easy-to-follow recipe guide will show you how to create this delicious cake in the comfort of your own home. Perfect for a special occasion or a sweet treat, this Coconut Macaroon Cake is the ultimate way to enjoy the tropical taste of coconut in a unique and satisfying way.
It's possibly the best way to serve a crowd without making a layer cake and this one will easily serve a bunch of people or could be cut into smaller pieces and serve more than recommended.
Why you’ll love this
Sweet and Satisfying
Our Coconut Macaroon Cake recipe features a sheet cake of moist coconut cake, topped with a sweet and creamy coconut frosting. It's a great way to indulge in a dessert that's packed with flavor and sweetness.
Easy to Make
Despite its impressive taste, this Coconut Macaroon Cake is actually quite easy to make. Our step-by-step recipe guide will walk you through every step, so you can create this delicious cake with confidence. It's a great option for anyone who wants a special dessert without spending hours in the kitchen.
Perfect for Any Occasion
This Coconut Macaroon Cake is perfect for any occasion, whether it's a special holiday or just a sweet treat for yourself. It's a unique and flavorful cake that's sure to impress your guests. Plus, it's a great option for anyone who wants to try something new and delicious with a tropical twist!
Ingredients and substitutions for Coconut Macaroon Cake
- Plain flour: Plain flour or all purpose is best because it helps give the cake it’s light texture and nice crumb. You also don’t want to overwork the batter so you don’t end up with a firm cake texture.
- Butter: Unsalted butter is used here though salted could easily be substituted in place. For the cake you’ll definitely want it your butter to be room temperature as it creates a nice fluffy foundation and is essential to our nice frosting.
- Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our cake and add sweetness without adding additional flavors to the cake.
- Eggs: The eggs add structure and bind everything together and are the core to our cake.
- Desiccated coconut: Desiccated coconut is finer and adds a nice texture to our cake, though you could substitute with shredded coconut, if you prefer.
- Coconut milk: This gives our cake a nice undertone of coconut flavor that works well alongside the desiccated coconut.
- Cocoa Powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here.
See recipe card for quantities.
Equipment needed to make this
Hand or stand mixer: To whip the cake batter into a nice and fluffy texture, it is best done with an electric beater, though this can be done by hand.
Mixing bowls: Two medium mixing bowl’s are perfect to mix your cake batter and that frosting.
Greaseproof paper: To line your cake tin, it will make things easiest to line the base with paper.
Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.
More coconut recipes you’ll love
Coconut Cake with Lemon Curd Icing
Bolitas de Coco - Coconut Balls
Drømmekage – Danish Dream Cake
How to make Coconut Macaroon Cake:
Preheat the oven to 180ºC/350F and greaseproof a large cake tin with butter and lightly sprinkle with flour to coat the inside of the tin.
Place the butter and sugar into a bowl and beat on medium until pale and well combined, approximately 3 minutes.
Add in one egg yolk and whip until well combined, a further 1 minute, repeat with each egg yolk until fully combined.
Add the coconut milk and desiccated coconut, and beat until combined.
Sift the flour, baking powder, baking soda and salt into the bowl and beat on low until just combined.
In a separate bowl, whip the egg whites until soft peaks form.
Add half the cake batter to the whipped egg whites and gently fold the until it is a smooth mixture and fully incorporated, continue with the remaining coconut mixture until the cake is nicely combine and smooth.
Spoon into the prepared cake tin and tap a few times to release any air bubbles.
Place in the oven and bake for 30 minutes until golden or a skewer comes out clean.
Remove and allow to cool for 10 minutes before turning out onto a cooling rack. Set aside to cool completely.
For the icing, place ⅓ of the confectioner’s sugar and cocoa powder into a bowl and stir together.
Pour in the boiling water and stir together.
Add the remaining sugar, salt, vanilla extract and butter and beat with an electric mixer on medium until fluffy and smooth.
Spoon ⅔’s of the frosting onto the top of your cake and smooth out.
Place the remaining ⅓ of the frosting into a piping bag and pipe a border around the edge of your cake. You can alternatively smear the entire frosting over the cake.
Top with a little sifted cocoa powder and sprinkle over.
Slice up and serve.
Dig in!
Coconut Macaroon Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 16 1x
- Category: Cakes
Description
Indulge in a sweet and satisfying dessert with our Coconut Macaroon Cake recipe! This delicious sheet cake features layers of moist coconut cake, topped with a creamy chocolate frosting.
Ingredients
Cake
150 grams / 5.3 ounces butter, room temperature
250 grams / 1 ¼ cups superfine/caster sugar
3 eggs, separated
200 milliliters / 1 cup - 2 tablespoons coconut milk
200 grams / 2 cups desiccated coconut
240 grams / 1 ½ cups plain flour
3 grams / ½ teaspoon baking soda
6 grams / 1 ½ teaspoons baking powder
Pinch of salt
Frosting
370 grams / 3 cups + 3 tablespoons confectioner’s/icing sugar
73 grams / ⅔ cup cocoa powder
45 grams / 3 tablespoons hot water
⅛ teaspoon sea or kosher salt
2 teaspoons vanilla extract
180 grams / 6.3 ounces butter, softened
Instructions
Cake
- Preheat the oven to 180ºC/350F and greaseproof a large cake tin with butter and lightly sprinkle with flour to coat the inside of the tin.
- Place the butter and sugar into a bowl and beat on medium until pale and well combined, approximately 3 minutes.
- Add in one egg yolk and whip until well combined, a further 1 minute, repeat with each egg yolk until fully combined.
- Add the coconut milk and desiccated coconut, and beat until combined.
- Sift the flour, baking powder, baking soda and salt into the bowl and beat on low until just combined.
- In a separate bowl, whip the egg whites until soft peaks form.
- Add half the cake batter to the whipped egg whites and gently fold the until it is a smooth mixture and fully incorporated, continue with the remaining coconut mixture until the cake is nicely combine and smooth.
- Spoon into the prepared cake tin and tap a few times to release any air bubbles.
- Place in the oven and bake for 30 minutes until golden or a skewer comes out clean.
- Remove and allow to cool for 10 minutes before turning out onto a cooling rack. Set aside to cool completely.
Frosting
- Place ⅓ of the confectioner’s sugar and cocoa powder into a bowl and stir together.
- Pour in the boiling water and stir together.
- Add the remaining sugar, salt, vanilla extract and butter and beat with an electric mixer on medium until fluffy and smooth.
- Spoon ⅔’s of the frosting onto the top of your cake and smooth out.
- Place the remaining ⅓ of the frosting into a piping bag and pipe a border around the edge of your cake. You can alternatively smear the entire frosting over the cake.
- Top with a little sifted cocoa powder and sprinkle over.
- Slice up and serve.
- Dig in!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 339 calories per serve
Keywords: coconut cake recipe, macaroon cake
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