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.

A slice of chocolate macaroon cake on a plate.

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:

  • 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.

Egg whites whipped in a bowl, then coconut added to make filling for chocolate cake.

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.

Two process photos for making chocolate cake batter.

  • 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.
  • 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.

Chocolate cake batter in a bundt pan topped with coconut filling, then more chocolate bake batter, ready to bake.

  • Bake at 350° F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • 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.
  • Stir in 2 cups of powdered sugar and mix until smooth. Spoon glaze over cake.
A chocolate bundt cake with chocolate glaze on top.

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

A slice of chocolate macaroon cake on a plate.
Prep 25 mins
Cook 1 hr
Total 1 hr 25 mins
Add to Meal Plan

Video

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. 
  • 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. 
  • 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. 
  • Bake at 350° F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
  • 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. 
  • 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. 

Nutrition

Calories: 489kcalCarbohydrates: 75gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 66mgSodium: 315mgPotassium: 140mgFiber: 2gSugar: 59gVitamin A: 310IUVitamin C: 0.2mgCalcium: 32mgIron: 1.7mg

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I originally shared this recipe August 2015. Updated December 2020.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 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.

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