Macedonian Coconut Cake
Discover the irresistible charm of Macedonian Coconut Cake, a moist and syrup-soaked delight brimming with tropical flavors. This traditional dessert features a soft, tender sponge infused with desiccated coconut and a hint of vanilla, creating a satisfying balance of sweetness and texture. The cake is generously drenched in a citrusy sugar syrup, ensuring every bite melts in your mouth. Topped with an elegant sprinkle of coconut garnish, this easy-to-make treat is perfect for sharing at gatherings or indulging in as an everyday dessert. With just 20 minutes of prep time and pantry-friendly ingredients, this crowd-pleasing recipe brings the authentic taste of Macedonian baking to your table.
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Recipe Information
Ingredients
- 4 large eggs
- 200 grams granulated sugar
- 120 milliliters vegetable oil
- 120 milliliters milk
- 200 grams all-purpose flour
- 10 grams baking powder
- 1 teaspoon vanilla extract
- 100 grams desiccated coconut
- 300 milliliters water
- 200 grams granulated sugar (for syrup)
- 1 tablespoon lemon juice
- 50 grams desiccated coconut (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking dish.
In a mixing bowl, beat the eggs and 200 grams of granulated sugar together until light and frothy.
Gradually add the vegetable oil, milk, and vanilla extract, mixing well after each addition.
Sift the all-purpose flour and baking powder together, then slowly fold the dry ingredients into the wet mixture.
Once the batter is smooth, gently fold in 100 grams of desiccated coconut.
Pour the batter into the prepared baking dish and spread it evenly.
Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the syrup by combining 300 milliliters of water and 200 grams of sugar in a saucepan over medium heat.
Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Add the lemon juice and remove from heat. Let the syrup cool slightly.
Once the cake is baked, let it cool for 5 minutes, then use a toothpick or skewer to poke small holes all over the surface of the cake.
Slowly pour the warm syrup evenly over the cake, ensuring it absorbs into the holes.
Sprinkle the remaining 50 grams of desiccated coconut evenly over the cake as a garnish.
Allow the cake to fully cool to room temperature before slicing into squares and serving.
Nutrition Facts
Calories |
4616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.3 g | 293% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 604.4 g | 220% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 421.2 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 351 mg | 27% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1360 mg | 29% | |
*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.
