This old-fashioned Chocolate Macaroon Cake is rich and moist, filled with coconut filling and topped with a simple chocolate glaze.
If you love chocolate cake, be sure to check out my Chocolate Cake with Chocolate Mousse Filling, German Chocolate Cake and The BEST Texas Sheet Cake.
There are two things that make this chocolate Macaroon Cake really special: first, it’s my Grandma’s recipe, and was one of my mom’s favorites growing up. Second, it has a delicious coconut filling layered in the middle. It’s almost like a cake-version of my popular homemade almond joys.
How to Make Macaroon Cake:
Make the Coconut Filling:
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In a small bowl, beat egg white (reserve the egg yolk for the cake batter) until soft peaks form. Gradually add the sugar; beat until stiff peaks form. Fold in the coconut, flour and vanilla. Set aside.
Cake:
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In large mixing bowl, combine the flour, sugar, cocoa powder, salt, baking soda.
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In a separate bowl mix together the sour cream, eggs, egg yolk, vanilla and shortening.
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Add to the dry ingredients, along with the water and mix to combine.
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Prepare a bundt pan by greasing the inside with a thin layer of shortening, and then a thin layer of flour. Pour half of the cake batter into the pan and smooth into an even layer.
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Spoon the coconut macaroon filling into a line in around the center of the batter. Spoon remaining batter on top, covering all of the coconut filling.
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Bake at 350° F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool for 10 minutes in the pan, then turn out onto a wire cooling rack to cool completely.
For the Glaze:
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Add butter, milk and cocoa powder to a small saucepan over medium heat. Bring to a low boil and then remove from heat.
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Stir in 2 cups of powdered sugar and mix until smooth. Spoon glaze over cake.
Make Ahead and Freezing Instructions:
The entire cake can be made and stored (wrapped well) in the refrigerator for 1-2 days in advance. Freeze for up to 3 months.
More Bundt Cakes to love:
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Recipe
Macaroon Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup sour cream
- 3 large eggs
- 1 large egg yolk (reserve the egg white for the filling)
- 2 teaspoons vanilla extract
- 1/2 cup shortening
- 3/4 cup water
Coconut Macaroon Filling:
- 1 large egg white
- 1/4 cup granulated sugar
- 1 cup shredded sweetened coconut
- 1 Tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Glaze:
- 1/4 cup butter
- 3 Tablespoons milk
- 2 cups powdered sugar
- 1 1/2 Tablespoons unsweetened cocoa powder
Instructions
Coconut Filling:
- In a small bowl, beat egg white (reserve the egg yolk for the cake batter) until soft peaks form. Gradually add the sugar; beat until stiff peaks form. Fold in the coconut, flour and vanilla. Set aside.
Cake:
- In large mixing bowl, combine the flour, sugar, cocoa powder, salt, baking soda.
- In a separate bowl mix together the sour cream, eggs, egg yolk, vanilla and shortening. Add to the dry ingredients, along with the water and mix to combine.Â
- Prepare a bundt pan by greasing the inside with a thin layer of shortening, and then a thin layer of flour. Pour half of the cake batter into the pan and smooth into an even layer.Â
- Spoon the coconut macaroon filling into a line in around the center of the batter. Spoon remaining batter on top, covering all of the coconut filling.Â
- Bake at 350° F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.Â
- Cool for 10 minutes in the pan, then turn out onto a wire cooling rack to cool completely.
For the Glaze:
- Add butter, milk and cocoa powder to a small saucepan over medium heat. Bring to a low boil and then remove from heat.Â
- Stir in 2 cups of powdered sugar and mix until smooth. Spoon glaze over cake.
Notes
Make Ahead and Freezing Instructions:
The entire cake can be made and stored (wrapped well) in the refrigerator for 1-2 days in advance. Freeze for up to 3 months.ÂNutrition
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I originally shared this recipe August 2015. Updated December 2020.
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Is this cake batter supposed to be thin? Mine turned out thin thus causing the coconut filling to float to the top before baking instead of staying towards to middle of the cake.
The cake tasted very good, but the coconut ended up at the bottom and kept separating from the cake when sliced.
Love this recipe. Reminds me of the old packaged bundt cake I loved that they quit making only its better.
I would like this recipe but need it to be dairy free-what can I substitute for the sour cream? Thanks!
The best chocolate macaroon cake ever
I made this cake for my dad’s birthday. My highly critical brother and nephew had seconds – and I can’t blame them, it was great. I added almond extract to the glaze.
Excellent cake! I made it for my two year olds birthday. My husband is very critical on sweets and he loved it. Thanks so much for sharing this awesome recipe. I baked mine for 54 minutes and I had to substitute mayonnaise for the sour cream.
I am so excited to have this recipe. As other comments made it used to come in a box and when it was discontinued I was very unhappy. It was a best seller. I am going to use a box cake mix and see how it turns out.
I also found it way too dry..
For all the time and effort I put into this cake, I am sorely disappointed.
I added 1/4cup applesauce to the egg mixture and the cake was very moist. J