If you’re a coconut lover, this decadent cake is bound to satisfy your cravings. It’s a delightful fusion of moist cake layered with rich coconut flavor, perfectly capturing the essence of classic coconut macaroons. Each slice feels like a tropical escape, bringing a taste of paradise to your dessert table.
Imagine a cake that’s not just another sweet treat but a luscious experience in every bite. This Coconut Macaroon Cake is a celebration of flavor and texture, with each layer delivering a soft, tender crumb and a burst of coconut goodness. Whether you’re preparing for a special occasion or simply indulging your sweet tooth, this cake is sure to impress.
About the Coconut Macaroon Cake
This delightful cake draws inspiration from the beloved coconut macaroon. Each layer offers a tender crumb infused with rich coconut flavor that is both comforting and indulgent.
With its fluffy coconut frosting, this cake transforms the traditional macaroon experience into a stunning dessert centerpiece. Whether you’re sharing it at a gathering or enjoying a slice on a quiet afternoon, it promises to elevate any occasion.
Ingredients and Flavor Profile
The ingredients for this cake include a harmonious blend of all-purpose flour, granulated sugar, and unsweetened shredded coconut, which contribute to its moistness and flavor.
Buttermilk and vegetable oil ensure the cake remains tender, while vanilla extract adds depth to the taste. The frosting, made with whipped heavy cream and sweetened shredded coconut, provides a luscious finish that complements the cake’s texture.
Preparing the Cake Layers
Creating the cake layers is a straightforward process that starts with mixing the dry ingredients, followed by the wet ingredients. It’s essential to combine them gently to maintain the cake’s fluffy texture.
Once the batter is prepared, it is divided among three cake pans and baked until golden brown. Allowing the layers to cool completely is crucial before frosting, ensuring that the cake holds its structure.
Frosting and Assembling
The coconut frosting is the star of this dessert. Whipping heavy cream until soft peaks form and folding in sweetened shredded coconut creates a dreamy texture that contrasts beautifully with the cake layers.
Assembling the cake involves layering the frosting between the cake layers, then covering the exterior. This step invites creativity, as you can adjust the amount of frosting based on your preference for sweetness.
Garnishing for Presentation
No cake is complete without a touch of garnish. Toasted coconut flakes add an appealing crunch and elevate the visual aspect of the cake, making it as beautiful as it is delicious.
Arranging the cake on a decorative stand allows the layers to shine and provides an inviting presentation, especially when accompanied by a few coconut macaroons on the side.
Serving Suggestions
This coconut macaroon cake is a versatile dessert that can be enjoyed in various settings. It is delightful for celebrations, tea parties, or simply as a sweet treat after dinner.
Pairing it with a cup of coffee or tea enhances the experience, allowing the rich coconut flavors to shine through. Slicing into this cake reveals its inviting layers, making each serving a visual delight.
Indulge in this Coconut Macaroon Cake
This coconut macaroon cake features fluffy layers of coconut-infused cake, generously frosted with creamy coconut frosting, and topped with toasted coconut flakes. It’s rich yet balanced, offering a delightful sweetness that’s complemented by the chewy texture of the toasted coconut.
Ingredients
- 2 cups almond flour
- 2 cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs plus one additional egg yolk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 cup sweetened shredded coconut for frosting
- Toasted coconut flakes for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix the Batter: In a large bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk together eggs, buttermilk, oil, and vanilla. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded coconut.
- Bake the Cakes: Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Frosting: In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the sweetened shredded coconut until well combined.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of coconut frosting on top. Repeat with the second layer, then place the final cake layer on top.
- Frost the Cake: Use the remaining frosting to cover the top and sides of the cake. Garnish with toasted coconut flakes for an added crunch and gorgeous presentation.
- Serve: Slice the cake and enjoy this coconut bliss with family and friends!
Cook and Prep Times
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 20g
- Protein: 4g
- Carbohydrates: 40g
