Macaroon Cake
A moist, coconut-flavored cake with a tender crumb and toasted coconut topping, perfect for celebrations or dessert lovers seeking a rich, textured treat.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Grease and flour a 10-inch tube pan; set aside.
- Place egg whites in a large mixing bowl.
- Beat at high speed of electric mixer until soft peaks form; set aside.
- Combine egg yolks, vegetable shortening, and butter in a separate mixing bowl.
- Beat until light and fluffy.
- Beat in almond and coconut extracts, alternately beat in sifted flour and milk, beginning and ending with flour.
- Add flaked coconut; blend well.
- Gently fold in egg whites with a rubber spatula until blended.
- Pour batter into prepared pan.
- Bake in preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Turn out onto wire rack to cool completely.
- Decorate with toasted coconut and confectioners' sugar before serving, if desired.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to soft peaks before folding them into the batter. You can substitute the vegetable shortening with unsalted butter for a richer flavor. If you prefer a nutty taste, consider using hazelnut extract instead of almond extract. For added texture, try incorporating chopped nuts like pecans or walnuts, which pair beautifully with this Macaroon Cake.
Serving Suggestions
Serve the Macaroon Cake plain or enhance it with a sprinkle of toasted coconut and a dusting of confectioners' sugar for a beautiful presentation. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a cup of coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store any leftover Macaroon Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, slice the cake and warm it in a microwave for about 10-15 seconds or until slightly warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Macaroon Cake contains roughly 913 calories, with 8g protein, 68g carbohydrates, and 68g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and dietary fiber. 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 unsweetened coconut instead of sweetened?
Yes, you can use unsweetened flaked coconut for a less sweet cake. Just keep in mind that it may alter the overall sweetness of the dessert slightly, so you might want to adjust the sugar to taste.
What can I do if I don't have a tube pan?
If you don't have a tube pan, you can use a standard 9x13 inch baking dish. The baking time may vary, so start checking for doneness at around 45 minutes. Keep an eye on it to avoid overbaking.
How can I make this cake gluten-free?
To make this Macaroon Cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that it contains xanthan gum for proper texture. Follow the rest of the recipe as directed for a delicious gluten-free version.
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).