Coconut Macaroons Cake
Indulge in these moist coconut macaroons layered in a rich cake, combining coconut flavor with a tender crumb, perfect for coconut lovers and special occasions.
Ingredients
Instructions
- Put egg whites in a large bowl and beat at high speed until soft peaks form.
- Set aside.
- Combine egg yolks, vegetable shortening, and margarine until well blended.
- Gradually beat in sugar and salt.
- Add almond and coconut flavorings, then beat in sifted flour and milk.
- Fold in coconut and then gently fold in the beaten egg whites.
- Bake for 2 hours at 300°F (150°C).
- Cool in the pan for 15 minutes.
Tips & Substitutions
To achieve the best texture, ensure your egg whites are at room temperature before beating them to stiff peaks. For a lighter version, you can substitute half of the vegetable shortening with unsweetened applesauce. If you don't have almond flavoring, vanilla extract can work in a pinch, though it will change the flavor profile slightly. For more dessert inspiration, browse more American recipes.
Serving Suggestions
This Coconut Macaroons Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful contrast, serve alongside fresh fruit like berries or sliced kiwi. A light dusting of powdered sugar on top can enhance its presentation, making it a perfect centerpiece for gatherings.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds on low power to maintain moisture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Macaroons Cake contains roughly 2692 calories, with 16g protein, 167g carbohydrates, and 220g fat. It is an excellent source of iron (67% of the Daily Value), vitamin C (60% of the Daily Value), and calcium (58% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 618mg per serving (27% of the Daily Value).
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 sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut for added sweetness, but it may affect the overall sugar balance in the recipe. If you opt for sweetened coconut, consider reducing the sugar slightly to avoid an overly sweet cake.
What can I substitute for margarine?
You can substitute margarine with an equal amount of butter or a non-dairy alternative like coconut oil or a vegan butter substitute. Each will slightly alter the flavor and texture, but they will still yield a delicious cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean. Keep in mind that due to its density, the cake may take longer than typical cakes, so patience is key!
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).