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Coconut Macaroon Cake

2023-02-20 - Written by: Emily J. Miller

Dessert Coconut Cakes

Coconut Macaroon Cake

A moist and sweet coconut macaroon cake filled with a creamy coconut custard.

The Coconut Macaroon Cake

A classic Caribbean dessert transformed into a stunning cake, perfect for any occasion.

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the coconut custard:

  • 1 cup heavy cream
  • 1/2 cup unsweetened shredded coconut
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

Preparing the cake:

  1. Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, unsweetened shredded coconut, baking powder, and salt.
  3. In a large mixing bowl, cream together the granulated sugar and unsalted butter until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
  5. Divide the batter evenly among the prepared pans and smooth the tops.

Baking the cake:

  1. Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Preparing the coconut custard:

  1. In a medium saucepan, combine the heavy cream, unsweetened shredded coconut, granulated sugar, and salt.
  2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
  3. Reduce the heat to low and simmer for 5 minutes or until the mixture has thickened slightly.
  4. Remove from the heat and stir in the vanilla extract.

Assembling the cake:

  1. Once the cakes are completely cool, place one layer on a serving plate or cake stand.
  2. Spread a generous amount of coconut custard over the top of the first cake layer.
  3. Repeat this process two more times, finishing with a layer of coconut custard on top.

Notes

  • This recipe makes three 8-inch round cakes. You can also make one large cake if preferred.
  • The coconut custard can be made ahead and refrigerated for up to 24 hours.
  • This cake is best served at room temperature or slightly chilled, depending on your preference.