Chocolate Macaroon Ring Cake
Indulge in the decadence of a Chocolate Macaroon Ring Cake, a show-stopping dessert that combines the rich, moist layers of chocolate cake with a luxurious coconut macaroon topping. Made with pantry staples like cocoa powder and sweetened shredded coconut, this bundt-style cake is elevated with a drizzle of melted dark chocolate for a glossy finish. The contrast of textures—fluffy cake, chewy coconut, and silky chocolate—makes every bite irresistible. Perfect for celebrations or as a centerpiece for dessert tables, this cake is as beautiful as it is delicious. Plus, with minimal prep time and straightforward steps, it’s a bakery-quality treat you can easily whip up at home.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1.5 cups Sweetened shredded coconut
- 0.5 cup Sweetened condensed milk
- 1 large Egg white
- 0.5 cup Dark chocolate chips
- 1 tablespoon Butter (optional, for greasing)
Instructions
Preheat your oven to 350°F (175°C). Grease a bundt or ring cake pan with butter and dust lightly with flour to prevent sticking.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
Slowly pour in the boiling water while stirring. The batter will become thin; this is normal.
Pour the cake batter evenly into the prepared bundt pan and set aside.
In a medium bowl, combine the shredded coconut, sweetened condensed milk, and the egg white. Mix thoroughly until the coconut mixture is sticky and holds together.
Carefully spoon the coconut mixture in dollops on top of the cake batter in the pan. Gently spread it into a thin layer, ensuring it doesn’t sink to the bottom.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert it onto a wire rack and allow it to cool completely.
While the cake cools, melt the dark chocolate chips in a microwave or double boiler. Drizzle the melted chocolate over the cooled cake for an elegant finish.
Let the chocolate set for 10-15 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
5178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.0 g | 312% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4616 mg | 201% | |
| Total Carbohydrate | 784.4 g | 285% | |
| Dietary Fiber | 86.2 g | 308% | |
| Total Sugars | 493.3 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1136 mg | 87% | |
| Iron | 48.3 mg | 268% | |
| Potassium | 4885 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
