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Chocolate Coconut Macaroon Bundt Cake Recipe

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Chocolate Macaroon Bundt Cake Tastes Better From Scratch
Chocolate Macaroon Bundt Cake Tastes Better From Scratch from tastesbetterfromscratch.com

Description

This chocolate coconut macaroon bundt cake recipe is a delicious treat that is sure to please everyone. The rich chocolate and coconut flavors combine to make an incredibly moist and flavorful cake. The crunch of the coconut macaroon topping is a nice contrast to the soft and tender cake. This cake is sure to be a hit at any gathering, and it’s easy enough for even a beginner baker to make. The combination of chocolate, coconut, and macaroon is a classic flavor combination that is always a hit with any crowd.

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the coconut macaroon topping:
  • 3 cups sweetened shredded coconut
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 egg whites
  • 1/4 teaspoon almond extract

Instructions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt pan.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until fully incorporated. Add the vanilla extract and mix until combined.

Alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared bundt pan and spread evenly.

To make the coconut macaroon topping, in a medium bowl, stir together the shredded coconut, sugar, and flour. Add the egg whites and almond extract and mix until fully incorporated.

Spread the coconut macaroon topping over the top of the cake batter.

Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.

Equipment

For this recipe, you will need:

  • Medium and large bowl
  • Whisk
  • Electric mixer
  • 10-inch bundt pan
  • Toothpick
  • Cooling rack

Notes

Be sure to grease and flour the bundt pan before adding the batter. This will help ensure the cake releases from the pan easily.

The coconut macaroon topping adds a nice crunchy texture to the cake, but it can be omitted if desired.

The cake will keep, covered, at room temperature for up to 3 days.

Nutrition

One slice of this cake contains approximately:

  • 280 calories
  • 15 g fat
  • 38 g carbohydrates
  • 2 g protein


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