Coconut Macaroon Cake Recipe

This Coconut Macaroon Cake recipe combines the rich flavors of coconut with a moist cake base, creating a delightful dessert that is perfect for any occasion. The cake is topped with a sweet coconut frosting that enhances its tropical taste.

The recipe is simple to follow and results in a cake that is both visually appealing and delicious. It’s a great choice for coconut lovers and can be served at parties or family gatherings.

Delicious Coconut Macaroon Cake Recipe

This Coconut Macaroon Cake features layers of fluffy coconut-flavored cake, complemented by a creamy coconut frosting. The recipe takes about 1 hour and serves 8 people, making it an ideal dessert for gatherings.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsweetened shredded coconut
1 cup buttermilk
1/2 cup unsalted butter, softened
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
For the frosting:
1 cup unsweetened shredded coconut, toasted
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In another bowl, beat the softened butter until creamy. Add the eggs, buttermilk, and vanilla extract, mixing until well combined.
Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded coconut.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Add the heavy cream and vanilla extract, beating until smooth and fluffy. Fold in the toasted coconut.
Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Serve: Slice and enjoy your Coconut Macaroon Cake with friends and family.