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5.0 from 114 votes

Macaroon Cake

This old-fashioned Chocolate Macaroon Cake is rich and moist, filled with coconut filling and topped with a simple chocolate glaze.

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 15
Calories: 489 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup sour cream
  • 3 large eggs
  • 1 large egg yolk (reserve the egg white for the filling)
  • 2 teaspoons vanilla extract
  • 1/2 cup shortening
  • 3/4 cup water
Coconut Macaroon Filling:
  • 1 large egg white
  • 1/4 cup granulated sugar
  • 1 cup shredded sweetened coconut
  • 1 Tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
Glaze:
  • 1/4 cup butter
  • 3 Tablespoons milk
  • 2 cups powdered sugar
  • 1 1/2 Tablespoons unsweetened cocoa powder

Instructions

Coconut Filling:
    Cup of Yum
  1. In a small bowl, beat egg white (reserve the egg yolk for the cake batter) until soft peaks form. Gradually add the sugar; beat until stiff peaks form. Fold in the coconut, flour and vanilla. Set aside.
Cake:
  1. In large mixing bowl, combine the flour, sugar, cocoa powder, salt, baking soda. 
  2. In a separate bowl mix together the sour cream, eggs, egg yolk, vanilla and shortening. Add to the dry ingredients, along with the water and mix to combine. 
  3. Prepare a bundt pan by greasing the inside with a thin layer of shortening, and then a thin layer of flour. Pour half of the cake batter into the pan and smooth into an even layer. 
  4. Spoon the coconut macaroon filling into a line in around the center of the batter. Spoon remaining batter on top, covering all of the coconut filling. 
  5. Bake at 350° F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
  6. Cool for 10 minutes in the pan, then turn out onto a wire cooling rack to cool completely.
For the Glaze:
  1. Add butter, milk and cocoa powder to a small saucepan over medium heat. Bring to a low boil and then remove from heat. 
  2. Stir in 2 cups of powdered sugar and mix until smooth. Spoon glaze over cake.

Notes

  • The entire cake can be made and stored (wrapped well) in the refrigerator for 1-2 days in advance. Freeze for up to 3 months. 

Nutrition Information

Calories 489kcal (24%) Carbohydrates 75g (25%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 10g (50%) Cholesterol 66mg (22%) Sodium 315mg (13%) Potassium 140mg (4%) Fiber 2g (8%) Sugar 59g (118%) Vitamin A 310IU (6%) Vitamin C 0.2mg (0%) Calcium 32mg (3%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 489

% Daily Value*

Calories 489kcal 24%
Carbohydrates 75g 25%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 66mg 22%
Sodium 315mg 13%
Potassium 140mg 3%
Fiber 2g 8%
Sugar 59g 118%
Vitamin A 310IU 6%
Vitamin C 0.2mg 0%
Calcium 32mg 3%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.