Best 2 Chocolate Coconut Macaroon Cake Recipes
Indulge in the symphony of flavors with our delectable Chocolate Coconut Macaroon Cake, a culinary masterpiece that tantalizes taste buds and elevates any occasion. This extraordinary cake features layers of moist chocolate cake, creamy coconut filling, and a heavenly macaroon crust, creating a harmonious blend of textures and flavors. The rich chocolate ganache glaze adds a touch of decadence, making this cake a true showstopper. Accompanying this exceptional cake are three additional recipes that complement it perfectly: a luscious Chocolate Ganache Frosting, a velvety Coconut Whipped Cream, and a refreshing Coconut Milk Ice Cream. These accompaniments elevate the cake experience, offering a range of flavors and textures that will leave you craving more. Please note that the recipes for these accompaniments can be found within the article.
Here are our top 2 tried and tested recipes!
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
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.
Tips:
- Use fresh shredded coconut. Fresh coconut has a much better flavor and texture than store-bought desiccated coconut. If you can't find fresh coconut, you can use unsweetened shredded coconut, but it won't be as flavorful.
- Toast the coconut before using. Toasting the coconut will bring out its flavor and make it more fragrant. To toast the coconut, spread it out on a baking sheet and bake it at 350 degrees Fahrenheit for 10-12 minutes, or until it is golden brown.
- Use good quality chocolate. The chocolate is the main flavor in this cake, so it's important to use a good quality chocolate that you enjoy. I recommend using a semisweet or bittersweet chocolate with a cocoa content of at least 60%.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Let the cake cool completely before frosting it. If you try to frost the cake while it is still warm, the frosting will melt and run off the cake.
Conclusion:
This chocolate coconut macaroon cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a rich chocolate flavor and a hint of coconut. The frosting is creamy and fluffy, and it perfectly complements the cake. This cake is sure to be a hit with your family and friends.
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