Coconut Macaroon Cake
A moist, coconut-flavored cake with a tender crumb, featuring rich coconut and subtle coconut flavoring, perfect for coconut lovers and special occasions.
Ingredients
Instructions
- Cream together the oil and sugar.
- Add eggs, self-rising flour, buttermilk, coconut, and coconut flavoring to the mixture.
- Pour the batter into a sprayed 9 x 13-inch pan or tube pan.
- Bake at 350°F until done.
Tips & Substitutions
For added moisture, consider substituting half of the oil with unsweetened applesauce. If you prefer a lighter texture, use egg whites instead of whole eggs. To enhance the coconut flavor, toast the coconut before adding it to the batter. Ensure all ingredients are at room temperature for better incorporation. For a fun twist, try adding chocolate chips for a decadent variation.
Serving Suggestions
Serve the Coconut Macaroon Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of coffee or tea. Consider serving it alongside fresh fruit or a light salad for a balanced meal. This cake is perfect for celebrations and gatherings, just like the Celebration Cheesecake Squares.
Storage & Reheating
Store leftover Coconut Macaroon Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Macaroon Cake contains roughly 1860 calories, with 17g protein, 160g carbohydrates, and 131g fat. It is an excellent source of protein (35% of the Daily Value), iron (30% of the Daily Value), and calcium (28% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour by adding 1 teaspoon of baking powder and 1/2 teaspoon of salt for every cup of flour. This will help achieve the same rise and texture as self-rising flour in your Coconut Macaroon Cake.
How can I make this cake gluten-free?
To make a gluten-free version, substitute self-rising flour with a gluten-free all-purpose flour blend that includes xanthan gum. This will help maintain the cake's structure and moisture while making it suitable for those with gluten sensitivities.
What can I do if my cake is too dry?
If your cake turns out dry, try brushing it with a simple syrup made of equal parts sugar and water heated until dissolved. This adds moisture back to the cake. Additionally, ensure you don't overbake the cake, as this can lead to dryness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).