EASY COCONUT MACAROON CAKE
Make and share this Easy Coconut Macaroon Cake recipe from Food.com.
Provided by Canadian In Atlanta
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients together.
- In large bowl, with electric mixer, beat butter until creamy.
- Gradually add sugar, beating until light and fluffy.
- With mixer on "cream", add eggs, one at a time, beating well after each addition.
- Add almond extract.
- Stir in coconut.
- Turn into greased 10" tube pan or bundt pan.
- Bake one hour at 325.
- Cool 30 min before removing from pan.
- This cake can be frozen.
MACAROON CAKE
This old-fashioned Chocolate Macaroon Cake is rich and moist, filled with coconut filling and topped with a simple chocolate glaze.
Provided by Lauren Allen
Categories Dessert
Time 1h25m
Number Of Ingredients 20
Steps:
- 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.
- In large mixing bowl, combine the flour, sugar, cocoa powder, salt, baking soda.
- 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.
- 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.
- 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.
- Bake at 350° F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool for 10 minutes in the pan, then turn out onto a wire cooling rack to cool completely.
- Add butter, milk and cocoa powder to a small saucepan over medium heat. Bring to a low boil and then remove from heat.
- Stir in 2 cups of powdered sugar and mix until smooth. Spoon glaze over cake.
Nutrition Facts : Calories 489 kcal, Carbohydrate 75 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 66 mg, Sodium 315 mg, Fiber 2 g, Sugar 59 g, ServingSize 1 serving
COCONUT MACROON CAKE - FROM SCRATCH.
So this is my great grandmothers recipe. My Great Grand Parents owned the only shop in town, she sold slices to ladies for afternoon tea. My grandmother was handed this recipe and so on until it has come to me. I now make this for my DH and 4 children - this is their FAVOURITE cake of all time. As the 4th generation to hold and use this recipe and am looking forward to passing this on to my children.
Provided by cookingpompom
Categories Australian
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl beat the butter, sugar and vanilla until thick, creamy and pale.
- Add the yolks and beat until mixed.
- Sift in the flour and fold in alternatley with the milk.
- Place into a well greased 20cm ring tin.
- top with the macroon topping and bake at 180oC for 35-40 minutes.
- Cool in the tin for a full 10 minutes before removing.
- Best served warm, but room temp is good too. Traditionally served with hot tea for an afternoon treat.
- Macroon topping:.
- In a clean bowl (metal, ceramic or glass) beat the egg whites until thick and looks like whipped cream.
- Add the sugar 1 tablespoon at a time. Beat for 5 minutes.
- Add the food colouring and mix until well incorporated (it should be a very pale pink).
- Gently fold in the coconut with a metal spoon.
Nutrition Facts : Calories 279.9, Fat 14.1, SaturatedFat 9.2, Cholesterol 77.4, Sodium 312.6, Carbohydrate 35.4, Fiber 1.2, Sugar 23.3, Protein 3.8
CHOCOLATE MACAROON CAKE
"This cake is always popular with chocolate lovers, including my five children," notes Saburo Aburano of Ann Arbor, Michigan. "I got the recipe from a dear friend more than 30 years ago."
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, beat egg white on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in coconut and flour; set aside., In a large bowl, beat the egg whites on medium until soft peaks form. gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside. , In another large bowl, cream shortening and remaining sugar until light and fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Beat in sour cream and vanilla. Combine coffee and buttermilk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture, beating well after each addition. Fold in beaten egg whites., Pour half of the batter into an ungreased 10-in. tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a wire rack; cool completely, about 1 hour. Run a knife around side of pan and remove., In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and sides of cake.
Nutrition Facts : Calories 441 calories, Fat 19g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 310mg sodium, Carbohydrate 66g carbohydrate (48g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE MACAROON CAKE
This cake and its icing are made from scratch. I cook for a living and the people who I have tried this on love it!
Provided by Cathy
Categories Desserts Cakes Chocolate Cake Recipes
Time 3h10m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
- To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
- Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
- Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
- Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
- Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
- Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
- To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 102.6 g, Cholesterol 71.9 mg, Fat 24.1 g, Fiber 3.6 g, Protein 6.3 g, SaturatedFat 12.5 g, Sodium 421.8 mg, Sugar 76.2 g
CHOCOLATE MACAROON TUNNEL CAKE
This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that slices to reveal a beautiful white coconut center. Yummy! The vanilla glaze can easily be made into chocolate by adding 2 tablespoons of cocoa powder.
Provided by Juanita
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
- In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
- Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
- To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 56.8 g, Cholesterol 64.5 mg, Fat 12 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 41.8 g
CHOCOLATE MACAROON BUNDT CAKE
Inspired by the classic French treat, this recipe makes a chocolate Bundt cake with a coconut filling.
Provided by Marsha
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- Make the filling. Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set aside.
- In a large bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. Blend at low speed until moistened, then beat at medium speed for 3 minutes.
- Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes , then turn out onto a wire rack to continue cooling. Top with Chocolate Glaze.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 55.7 g, Cholesterol 72.5 mg, Fat 14.4 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.9 g, Sodium 343.9 mg, Sugar 36 g
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CHOCOLATE MACAROON CAKE
Create a cake that resembles a favorite candy bar--chocolate on the outside and creamy coconut on the inside.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Generously grease and lightly flour shaped (12-cup) Bundt® pan and bottom of Bundt® Tunnel Insert, or spray with baking spray with flour.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup coconut. Pour batter into pan. Place tunnel insert on center of Bundt pan.
- Bake 38 to 44 minutes or until toothpick inserted toward center comes out clean. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen tunnel insert; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
- While cake is cooling, in medium bowl, mix filling ingredients; set aside.
- When cake is cool, turn cake over and spoon macaroon filling into tunnel. Place cake filled side down on serving plate. Refrigerate about 10 minutes or until filling is set. Sprinkle with powdered sugar if desired. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 6 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 6 g, TransFat 0 g
COCONUT MACAROONS
Made with both sweetened and unsweetened coconut these mounded treats are just the right amount of sweet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Line 1 large or 2 small cookie sheets with cooking parchment paper.
- In 1-quart saucepan, combine sugar, water and corn syrup. Heat to boiling, stirring constantly. Reduce heat; simmer 30 seconds to 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; stir in almond extract.
- In large bowl, combine sweetened coconut and 1 cup of the unsweetened coconut. Pour sugar mixture over coconut; beat with electric mixer on low speed until well mixed. Add cream cheese and egg whites; beat on low speed until blended.
- Place remaining 1/2 cup unsweetened coconut in shallow bowl. With moistened hands, firmly shape rounded tablespoonfuls of coconut mixture into balls; roll in unsweetened coconut to coat. Place 1 inch apart on cookie sheet.
- Bake 30 to 40 minutes or until light golden brown. Cool completely, at least 30 minutes. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 14 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 0 g
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