The title of the recipe

Coconut Macaroon Crunch Cake

A delicious twist on traditional pound cake

Publication Date: 2023-02-15

By Emily J. Miller

Description

This Coconut Macaroon Crunch Cake is a game-changer for coconut lovers everywhere! Moist and flavorful, with a satisfying crunch from the macaroon topping, this cake is perfect for any occasion.

Ingredients

• 2 1/4 cups (285g) all-purpose flour
• 1 1/2 cups (180g) granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (235ml) unsweetened coconut milk
• 1/2 cup (115g) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 1 cup (120g) shredded sweetened coconut
• Macaroon Topping (see below)

Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish and set it aside.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large mixing bowl, whisk together the coconut milk, butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the shredded coconut.
6. Pour the batter into the prepared baking dish and smooth out the top.

Macaroon Topping

• 1 cup (120g) unsweetened shredded coconut
• 1/4 cup (55g) granulated sugar
• 2 tablespoons (30g) unsalted butter, softened
• 1 teaspoon pure vanilla extract

Combine all ingredients in a small bowl until well combined. Sprinkle over the top of the cake batter before baking.

Baking and Cooling

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips

• Make sure to not overmix the batter, as this can result in a dense cake.
• The macaroon topping is best made fresh, but you can also store it in an airtight container at room temperature for up to 24 hours.
• This cake is perfect for a dinner party or special occasion. You can also serve it with whipped cream or ice cream for an extra-special treat!