Macaroon Cake
Delight your taste buds with this luscious Macaroon Cake, a coconut lover’s dream dessert that combines a moist, tender crumb with the irresistible flavor of toasted coconut. Featuring unsweetened shredded coconut, a touch of vanilla and almond extract, and a creamy base of melted butter and heavy cream, this easy-to-make cake is perfect for any occasion. With just 15 minutes of prep time and a single bowl for wet and dry ingredients, this recipe delivers bakery-quality results with minimal effort. Baked to golden perfection and finished with a dusting of powdered sugar or extra coconut, this fluffy and rich treat pairs beautifully with coffee or tea. Whether you're hosting a dinner party or indulging in a sweet moment of self-care, this Macaroon Cake is sure to impress.
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Recipe Information
Ingredients
- 200 grams unsweetened shredded coconut
- 120 grams all-purpose flour
- 200 grams granulated sugar
- 120 grams unsalted butter, melted
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 teaspoons almond extract (optional)
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 120 milliliters heavy cream
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the base with parchment paper for easy removal.
In a large mixing bowl, whisk together the shredded coconut, all-purpose flour, baking powder, and salt until well combined. Set aside.
In another bowl, whisk the eggs and granulated sugar together until the mixture is pale and slightly frothy.
Add the melted butter, heavy cream, vanilla extract, and almond extract (if using) into the egg and sugar mixture. Stir until fully incorporated.
Gradually fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Mix until just combined, being careful not to overmix.
Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula to ensure even baking.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, garnish with additional shredded coconut or powdered sugar, if desired. Slice and serve.
Nutrition Facts
Calories |
4026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.2 g | 362% | |
| Saturated Fat | 204.6 g | 1023% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 348.0 g | 127% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 215.9 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 177 mg | 14% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1522 mg | 32% | |
*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.
