Easy Coconut Macaroon Cake
Indulge in the tropical flavors of this Easy Coconut Macaroon Cake, a moist and golden dessert that's as simple to make as it is satisfying to eat. Featuring shredded unsweetened coconut and creamy coconut milk, this cake effortlessly blends rich, nutty notes with a soft, fluffy texture. Perfectly balanced with a hint of vanilla and a buttery, melt-in-your-mouth crumb, it’s a one-bowl wonder that comes together in just 15 minutes of prep time. Ideal for coconut lovers, this versatile treat can be enjoyed plain, dusted with powdered sugar, or paired with a dollop of whipped cream for a decadent finish. Whether served as a coffee-time snack or a show-stopping dessert, this easy coconut cake promises to transport your taste buds to paradise!
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 120 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 200 grams Shredded unsweetened coconut
- 120 milliliters Coconut milk
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan with butter. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract and eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter-sugar mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
Gently fold in the shredded unsweetened coconut until evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar or serve with whipped cream for an extra touch of sweetness.
Nutrition Facts
Calories |
3672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.1 g | 317% | |
| Saturated Fat | 179.3 g | 896% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 2176 mg | 95% | |
| Total Carbohydrate | 356.9 g | 130% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 224.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 184 mg | 14% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1050 mg | 22% | |
*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.
