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!

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

Beat in the vanilla extract and eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5

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.

Step 6

Gently fold in the shredded unsweetened coconut until evenly distributed.

Step 7

Pour the batter into the prepared cake pan and spread it evenly with a spatula.

Step 8

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.

Step 9

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.

Step 10

Optional: Dust the cooled cake with powdered sugar or serve with whipped cream for an extra touch of sweetness.

Nutrition Facts

Serving size	924.1 grams (924.1g)

Amount per serving	% Daily Value*
Calories	3673

Total Fat 247.10g	317%
Saturated Fat 179.30g	897%
Polyunsaturated Fat NaNg
Cholesterol 824mg	275%
Sodium 2177mg	95%
Total Carbohydrate 356.90g	130%
Dietary Fiber 39.00g	139%
Total Sugars 224.00g
Protein 46.40g	93%

Vitamin D 123IU	615%
Calcium 184mg	14%
Iron 15mg	86%
Potassium 1050mg	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.

Source of Calories

Fat: 58.0%

Protein: 4.8%

Carbs: 37.2%