Chocolate Coconut Macaroon Cake Recipe

Name: Chocolate Coconut Macaroon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg white; 2 teaspoons vanilla extract, divided; 2-1/4 cups sugar, divided; 2 cups sweetened shredded coconut; 1/2 cup shortening; 3 large eggs; 1 large egg yolk; 1/2 cup sour cream; 2 cups all-purpose flour; 1/2 cup baking cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup strong brewed coffee; 3 tablespoons butter, softened; 1-1/2 cups semisweet chocolate chips, melted; 2 cups confectioners' sugar; 7 to 8 tablespoons 2% milk

Servings: persons

1 egg white
2 teaspoons vanilla extract, divided
2-1/4 cups sugar, divided
2 cups sweetened shredded coconut
1/2 cup shortening
3 large eggs
1 large egg yolk
1/2 cup sour cream
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup strong brewed coffee
3 tablespoons butter, softened
1-1/2 cups semisweet chocolate chips, melted
2 cups confectioners' sugar
7 to 8 tablespoons 2% milk

1
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.
2
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.
3
Pour half of the batter into a greased 10-in. tube pan. Top with coconut mixture; spread with the remaining batter.
4
Bake at 350u00b0 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.
5
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.

1386

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 egg white, 2 teaspoons vanilla extract, divided, 2-1/4 cups sugar, divided, 2 cups sweetened shredded coconut, and more.

Yes, Chocolate Coconut Macaroon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Coconut Macaroon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions