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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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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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe August 2015. Updated December 2020.
Although my mother was an excellent baker, this was the one box cake I remember her making. Was feeing nostalgic after reading an article on the Nordic Ware bundt pan in Milk Street Magazine, and now I can make a better rendition of my favorite box cake !! No problem with the cake being dry, it was delicious. Thank you.
Chocolate macaroon bundt cake was my favorite as a child. It did come as a boxed cake mix but was discontinued years ago. I was so glad to find this recipe. I made it for my mother’s 85 birthday and everyone loved it and commented on how moist is was. I made some changes howevet. I used a devils food box mix added Jello’s chocolate fudge pudding mix added an extra yolk to the cake mix and used all liquids in the from scratch recipe. I also placed the sweetened shredded coconut in a food processor to make the filling more like the original boxed mix.
Thank you so much for sharing you adaptations! What a wonderful birthday cake and great memories.
Concerning the addition of Jello’s pudding mix, was it “instant” or regular “cooked” pudding type?
Thanks!
The cake came out great. I didnt have a problem with it being dry. I baked 45 minutes, checked that toothpick came out clean. Set timer and cooled for 10 minutes. No issues putting on plate. Thanks for the recipe.
Thanks Amanda!
This cake has always been one of my favorites. It used to come in a box cake years ago but they stopped making it. The only problem with this recipe is the cake came out dry. Still good but not moist enough.
I love the chocolate macaroon cake but I have a couple suggestions…it might be my oven, but check it before 45 minutes; I think it a little dry…also, it takes a lot longer than 10 minutes for it to cool enough to transfer to a rack to further cool. I forced it out after 10 min and it broke 1/4 of the cake in the pan. UGH!
This looks absolutely delicious!
I cant believe it, I have been searching for this recipe for years now, I remember my older sister
baking this cake for Birthday Parties, and I have gone online trying to find it, Now, tomorrow
I will bake this for my family. Thanks to Tastes Better From Scratch. I am so grateful, I finally have found
what I have been looking for.
I think I gained a pound reading this page!
Um, wow! This is total torture for my Paleo eating self right now 😉
This looks amazing! You can never have too much chocolate cake 🙂