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.
COCONUT MACAROON CAKE
This cake comes out moist, creamy, and full of coconut flavor! It is my own creation using a boxed mix, and a few ingredients that you can find in any store. Simple, but tastes like you slaved over it for hours!
Provided by Mom To Hayleigh
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix the cake mix as directed on the back of the box and preheat the oven to the degree listed on the box.
- Add the Cream of Coconut and the shredded coconut to the cake mix. Stir well.
- Liberally grease and flour the bundt pan!
- Pour into a bundt pan and bake until a pick inserted into the cake comes out clean. (You will add approximately 20 minutes to the bake time listed on the box to account for the extra moisture in the cake.).
- When cake is done, cool for 20 minutes, then invert onto a cake stand or plate.
Nutrition Facts : Calories 442.2, Fat 26.6, SaturatedFat 14.4, Cholesterol 71.3, Sodium 381.4, Carbohydrate 47.6, Fiber 2.3, Sugar 31, Protein 5.7
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
COCONUT-MACAROON CHOCOLATE LAYER CAKE
Nothing says celebration like a chocolate layer cake. But there's chocolate cake and then there's Coconut-Macaroon Chocolate Layer Cake! This confection, coated in toasted coconut flakes and drizzled with the glossiest ganache you've ever seen, looks like a giant coconut macaroon-except, there's chocolate cake and coconut-marshmallow buttercream frosting on the inside. So it's beautiful, delicious and just begging to be the centerpiece of your next gathering!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Frost top with thin layer of frosting; spread remaining frosting around side. Press coconut up side of cake. Refrigerate while preparing chocolate ganache.
- Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 50 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand at room temperature 20 to 25 minutes, stirring occasionally, until slightly thickened and still pourable. Pour chocolate mixture over top of cake to cover, letting some drip down side. Return cake to refrigerator about 30 minutes or until chocolate sets up. If refrigerating cake longer than 30 minutes, let cake stand 15 minutes before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 680, Carbohydrate 84 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 4 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 620 mg, Sugar 62 g, TransFat 1 g
CHOCAROON CAKE
Love Macaroon Cookies? You'll love this recipe for chocolate cake with macaroon in the center! Melted chocolate can be drizzled on top, or sprinkle top with confectioners' sugar.
Provided by Star Pooley and KC
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Yield 12
Number Of Ingredients 11
Steps:
- Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut.
- Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into a greased and floured Bundt pan. Spoon in coconut mixture, and top with remaining batter.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 51.8 g, Cholesterol 65.1 mg, Fat 17.6 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 5.6 g, Sodium 538.5 mg, Sugar 32.3 g
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
COCONUT MACAROONS GERMAN STYLE
Kokosmakronen, the German style macaroon. These are more of a meringue cookie. A must for the Holidays.
Provided by MOTTOS
Categories World Cuisine Recipes European German
Time 20m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
- In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
- Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 8.6 g, Fat 1.6 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 22.3 mg, Sugar 7.7 g
CHOCOLATE COCONUT MACAROON CAKE
As youngsters, my 10 children always loved this moist fudgy cake with the coconut center. It's still at the top of their request list when my crowd of 46 comes home for the holidays!
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, beat the egg white and 1 teaspoon vanilla on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, about 2 tablespoons at a time, on high until glossy stiff peaks form. Fold in the coconut. Set aside., In a large bowl, cream shortening and remaining sugar until light and fluffy. Beat in the eggs, egg yolk, sour cream, and remaining vanilla until light and fluffy. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee, beating well after each addition., Pour half of the batter into a greased 10-in. tube pan. Top with coconut mixture; spread with the remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine butter, chocolate chips, confectioners' sugar and enough milk to achieve desired consistency; beat until smooth. Spread over the top and sides of cake.
Nutrition Facts : Calories 478 calories, Fat 20g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 230mg sodium, Carbohydrate 73g carbohydrate (55g sugars, Fiber 2g fiber), Protein 5g protein.
More about "coconut macaroon cake recipes"
COCONUT MACAROON CAKE | READY SET EAT
From readyseteat.com
Cuisine AmericanTotal Time 1 hr 15 minsCategory DessertCalories 537 per serving
- Blend cake mix, water, oil and eggs in large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly into pans.
- Bake 25 to 27 minutes, until toothpick inserted in center comes out clean. Place on wire rack to cool 15 minutes. Remove cakes from pan and cool completely.
- Place coconut flakes in even layer on baking sheet. Bake 5 to 7 minutes until toasted, stirring halfway through. Cool.
10 BEST COCONUT MACAROON CAKE RECIPES | YUMMLY
From yummly.com
GIANT MACAROON - COCONUT MACAROON CAKE - JAMIE GELLER
From jamiegeller.com
Cuisine Jewish Food, AshkenaziCategory DessertsServings 8Total Time 35 mins
- Preheat oven to 350℉. Grease a 9" round cake pan with pareve margarine and sprinkle with matzo meal to coat.
- Then beat in vanilla and orange juice. Combine coconut, almonds, matzo meal, and orange peel in a medium bowl and fold into the egg whites.
COCONUT MACAROON CAKE | WOOLWORTHS TASTE
From taste.co.za
ROBINHOOD | BLACKBERRY COCONUT MACAROON CAKE
From robinhood.ca
MACAROON COOKIE CAKE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
2 INGREDIENT COCONUT MACAROONS - ALL DAY IN THE OVEN
From alldayintheoven.com
SHREDDED COCONUT RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
2 INGREDIENT COCONUT MACAROON RECIPE - MSN.COM
From msn.com
COCONUT MACAROON BUNDT CAKE RECIPES ALL YOU NEED IS …
From stevehacks.com
COCONUT MACAROON CAKE | SHERI SILVER - LIVING A WELL-TENDED LIFE... AT ...
From sherisilver.com
MACAROON CAKE – FOOD FUSION
From foodfusion.com
DAIRY FREE COCONUT MACAROONS RECIPE – QUICK AND SIMPLE
From mydelicioussweets.com
10 BEST COCONUT MACAROON CAKE RECIPES | YUMMLY
From yummly.co.uk
PORTUGUESE COCONUT CUSTARD TARTS, (A CROSS BETWEEN A CUSTARD AND …
From reddit.com
COCONUT MACAROONS - DELICIOUS AND EASY RECIPES
From alianzahd.com
You'll also love