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Coconut Macaroon Cake
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Coconut Macaroon Cake
A moist and decadent coconut cake filled with the sweetness of macaroon, topped with a lightly toasted coconut flake crust and creamy whipped cream. This cake is a tropical paradise for coconut lovers, with the perfect balance of textures and flavors. The combination of shredded coconut, sweetened condensed milk, and toasted coconut flakes creates a deliciously sweet and satisfying dessert that's perfect for special occasions or everyday indulgence.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Coconut, Eggs, Dairy
Ingredients
2 1/4 cups
All-purpose flour
300 Calories
1 3/4 cups
Granulated sugar
1400 Calories
1 cup
Unsweetened shredded coconut
120 Calories
1 can (14 oz)
Sweetened condensed milk
1000 Calories
3
Large eggs
180 Calories
1 teaspoon
Vanilla extract
5 Calories
1/4 teaspoon
Salt
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2
In a medium bowl, whisk together the flour, sugar, and salt.
3
In a large bowl, whisk together the unsweetened shredded coconut, sweetened condensed milk, eggs, and vanilla extract.
4
Add the dry ingredients to the wet ingredients and mix until well combined.
5
Divide the batter evenly between the prepared pans and smooth the tops.
6
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8
Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of whipped cream on top. Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
9
Sprinkle toasted coconut flakes on top of the cake and serve.
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Where cooking meets life and technology.
© 2025 Cooklaif