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Coconut Macaroon Cake Recipe

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4.1 from 6 reviews

  • Author: Sara
  • Total Time: 75 mins
  • Yield: 8 servings (1 9-inch cake)
  • Diet: Gluten Free

Description

This Coconut Macaroon Cake is a light and fluffy almond and coconut-flavored cake with a crisp golden top. Made with whipped eggs and sugar to create a tender crumb, the cake combines almond flour and shredded coconut for a naturally gluten-free treat. It’s topped with extra coconut for texture and dusted with powdered sugar for a delicate finish. Perfect for dessert or an afternoon snack, this cake requires no complex ingredients and bakes quickly in a single pan.

Ingredients

For the Cake

  • Nonstick cooking spray
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (144g) almond flour
  • 2 cups (106g) unsweetened shredded coconut, divided
  • 1/2 teaspoon kosher salt

For Serving

  • Powdered sugar, for dusting

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan with nonstick cooking spray or line a greased 9-inch round cake pan with parchment paper to prevent sticking.
  2. Whip the Eggs and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, combine the three eggs and granulated sugar. Whisk on high speed for about 5 minutes until the mixture becomes pale yellow and fluffy. Add the vanilla extract and continue mixing on medium speed for 30 seconds until fully incorporated.
  3. Mix Dry Ingredients: In a separate medium bowl, combine the almond flour, 1 1/2 cups of shredded coconut, and kosher salt. Break apart any lumps in the almond flour mixture with your hands.
  4. Fold Ingredients Together: Gently fold the almond flour and coconut mixture into the whipped egg mixture using a rubber spatula. Mix carefully to keep the batter light and airy.
  5. Assemble and Bake: Pour the batter into the prepared cake pan and smooth the surface with a spatula. Sprinkle the remaining 1/2 cup shredded coconut evenly on top. Bake in the preheated oven for 20 to 25 minutes, or until the coconut topping turns golden brown and a toothpick inserted into the center comes out clean.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully remove the cake from the pan and place it on a wire rack to cool completely for about 30 minutes.
  7. Serve: Just before serving, dust the top of the cake lightly with powdered sugar. Slice and enjoy.
  8. Storage: Store any leftover cake covered with plastic wrap or foil at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • Use room temperature eggs to ensure maximum volume when whipping.
  • Make sure to fold the dry ingredients gently to keep the batter airy for a light cake texture.
  • You can substitute kosher salt with fine sea salt if needed.
  • Store leftover cake properly to maintain freshness and moisture.
  • For a more intense coconut flavor, you can toast the shredded coconut lightly before mixing.
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/coconut-macaroon-cake-recipe/