Chocolate macaroon cake

    1 hour 30 min

    This chocolate cake with coconut and its delicious icing are made from scratch. I cook for a living and the people that I have tried this on love it!

    21 people made this

    Serves: 12 

    • Cake
    • 1 egg white
    • 2 teaspoons vanilla extract
    • 450g (1 lb) caster sugar
    • 150g (5 oz) desiccated coconut
    • 1 tablespoon plain flour
    • 50g (2 oz) cocoa powder
    • 175ml (6 fl oz) hot filter coffee
    • 3 eggs
    • 1 teaspoon bicarbonate of soda
    • 115g (4 oz) soured cream
    • 100g (3 3/4 oz) butter
    • 1 teaspoon salt
    • 250g (9 oz) sifted plain flour
    • Icing
    • 400g (14 oz) caster sugar
    • 4 tablespoons cocoa powder
    • 110g (4 oz) butter
    • 4 tablespoons golden syrup
    • 125ml (4 fl oz) milk
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease one 25cm tube cake tin.
    2. To make filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 100g sugar gradually beating until stiff peaks form. Stir in coconut and 1 tablespoon flour.
    3. Dissolve the cocoa in the hot coffee. Separate the three eggs. Set aside the yolks. Beat the egg whites until soft mounds form. Gradually beat in 100g sugar until meringue stands in stiff peaks.
    4. Combine the soured cream and the bicarbonate of soda. Beat 250g of the sugar, butter, egg yolks, 1 1/2 teaspoons salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 250g flour, the soured cream mixture and the remaining cocoa mixture, blend well. Fold in the beaten egg whites.
    5. Turn 1/2 of the chocolate mixture into the prepared tin. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate mixture, then the remaining coconut mixture.
    6. Bake at 180 C / Gas 4 for 55 to 65 minutes. Let cake cool completely before removing from tin and icing.
    7. To make icing: In a saucepan over medium heat mix 400g sugar, 4 tablespoons cocoa together, butter, golden syrup and the milk together. Bring to the boil and let boil for 1 minute. Remove from heat, let cool and beat until of spreading consistency. Stir in 1 teaspoon vanilla. Do not overcook!

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    Reviews in English (23)


    One of the best cakes I think I've ever made! A lot of parts to the recipe and my kitchen looked liked a bomb had gone off by the time the cake went in the oven, but well worth it!  -  07 Feb 2016


    Everyone that ate a piece of this cake has said it was the best chocolate cake they have ever tasted and that included two haters of chocolate cake! Well worth the effort & the mess!!! 😁🍰  -  11 Feb 2016


    I was looking for a macaroon filling to use with a chocolate cake mix and this filling did work wonderfully with a box mix. I, like several other reviewers miss the old Bundt Cake mixes. I have to say this will make you forget your yearning! Cathy's filling and your easy-to-do cake mix will create an awesome cake. Use the Chocolate Glaze I submitted by Jennifer to make the perfect topping for this dessert. This is a "heavy duty" glaze---a full-bodied, flavorful change from the powdered sugar glaze I usually make.  -  11 Feb 2004  (Review from Allrecipes US | Canada)