Name: Chocolate Macaroon Cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 2 cups all-purpose flour; 1 3/4 cups granulated sugar; 1/2 cup unsweetened cocoa powder; 1 large egg white; 1/4 cup granulated sugar; 1/4 cup butter

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This indulgent Chocolate Macaroon Cake brings together two beloved dessert favorites in one show-stopping treat. Rich chocolate cake meets chewy coconut macaroons for an irresistible combination that’s perfect for special occasions or weekend baking adventures. With just 25 minutes of prep time and an hour of baking, you’ll create a dessert that delights both chocolate lovers and coconut enthusiasts. The result? A perfectly balanced cake that’s moist, decadent, and worthy of celebration.

Ingredients You’ll Need

For the Cake:

Dry Components: 2 cups all-purpose flour, 1¾ cups granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon each of baking soda and salt
Wet Components: ¾ cup sour cream, 3 large eggs plus 1 yolk, 2 teaspoons vanilla extract, ½ cup shortening, ¾ cup water

For Coconut Macaroon Filling:

Base Ingredients: 1 large egg white, ¼ cup granulated sugar, 1 cup sweetened coconut shreds
Additional Items: 1 tablespoon flour, 1 teaspoon vanilla extract

For the Glaze:

Core Components: ¼ cup butter, 3 tablespoons milk, 2 cups powdered sugar, 1½ tablespoons cocoa powder

Step-by-Step Instructions

Prepare the Filling: Beat egg white until soft peaks form. Gradually incorporate sugar until stiff peaks develop. Fold in coconut, flour, and vanilla gently. Set aside.
Create Cake Base: Combine all dry ingredients in a large bowl. In another bowl, mix wet ingredients. Blend both mixtures together with water until smooth.
Prepare the Pan: Coat bundt pan with a thin shortening layer, then dust with flour. Pour half the batter in.
Layer Assembly: Create a ring with coconut filling in the center of the batter. Top with remaining batter, ensuring filling is completely covered.
Baking Time: Bake at 350°F for 40-50 minutes. Test with a toothpick for doneness.
Cooling Phase: Let rest 10 minutes in pan, then transfer to cooling rack.
Glaze Preparation: Heat butter, milk, and cocoa powder until barely boiling. Remove from heat, stir in powdered sugar until smooth.
Final Touch: Once cake is cool, drizzle with prepared glaze.

Baking Tips & Techniques

Getting your bundt cake to release perfectly starts with proper pan preparation! Coat every nook of your bundt pan with shortening, then dust with flour – this double layer is your best friend. When beating the egg white for the macaroon filling, stop at soft peaks first, then gradually add sugar to achieve those beautiful stiff peaks. This patience makes all the difference in creating that dreamy coconut center.

Storage Tips

Your chocolate macaroon cake will stay fresh at room temperature for up to 3 days when stored in an airtight container. The coconut filling helps keep things moist! If you’d like to stretch its life a bit longer, pop it in the fridge for up to a week. Just let it come to room temperature before serving to enjoy the best texture. The glaze might get a little firm in the fridge, but will soften right up as it warms.

Serving Suggestions

This cake shines on its own, but try warming each slice for 10-15 seconds before serving – it makes the chocolate extra special! Add a scoop of vanilla ice cream or a dollop of whipped cream for special occasions. A sprinkle of toasted coconut on top adds a lovely crunch and makes it look extra pretty. Perfect with a cup of coffee or cold glass of milk!

Simple Substitutions

No shortening? Use softened butter instead! You can swap the sour cream for Greek yogurt to get the same moisture and tang. If you’re out of sweetened coconut, use unsweetened and add an extra tablespoon of sugar to the filling. For the glaze, feel free to use dark cocoa powder for an extra-rich chocolate flavor.