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.

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the shredded coconut, all-purpose flour, baking powder, and salt until well combined. Set aside.

Step 3

In another bowl, whisk the eggs and granulated sugar together until the mixture is pale and slightly frothy.

Step 4

Add the melted butter, heavy cream, vanilla extract, and almond extract (if using) into the egg and sugar mixture. Stir until fully incorporated.

Step 5

Gradually fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Mix until just combined, being careful not to overmix.

Step 6

Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula to ensure even baking.

Step 7

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.

Step 8

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.

Step 9

Once cooled, garnish with additional shredded coconut or powdered sugar, if desired. Slice and serve.

Nutrition Facts

Serving size	926.6 grams (926.6g)

Amount per serving	% Daily Value*
Calories	4026

Total Fat 282.20g	362%
Saturated Fat 204.60g	1023%
Polyunsaturated Fat NaNg
Cholesterol 940mg	313%
Sodium 1385mg	60%
Total Carbohydrate 348.00g	127%
Dietary Fiber 39.00g	139%
Total Sugars 215.90g
Protein 45.70g	91%

Vitamin D 120IU	600%
Calcium 177mg	14%
Iron 16mg	87%
Potassium 1522mg	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.

Source of Calories

Fat: 61.7%

Protein: 4.4%

Carbs: 33.8%