Chocolate Macaroon Cake Recipe

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Stella Hunter Modified: March 23, 2022
Chocolate Macaroon Cake Recipe

How To Make Chocolate Macaroon Cake

Serve a delicious, chocolatey dessert to loved ones with our Chocolate Macaroon Cake Recipe. Made from scratch, this yummy cake can feed a large party!

Preparation: 45 minutes
Cooking: 55 minutes
Additional Time: 1 hour 30 minutes
Total: 3 hours 10 minutes



For Filling:

  • 1egg white
  • 2tspvanilla extract,divided
  • ½cupwhite sugar
  • 2cupscoconut,shredded
  • 1tbspall-purpose flour

For Cake:

  • ½cupcocoa powder,unsweetened
  • ¾cupbrewed coffee,hot
  • 3eggs
  • cupswhite sugar,divided
  • 1tspbaking soda
  • ½cupsour cream
  • ½cupshortening
  • 1tspsalt
  • 2cupsall-purpose flour,sifted

For Icing:

  • 2cupswhite sugar
  • 4tbspcocoa powder,unsweetened
  • ½cupbutter
  • ¼cupcorn syrup
  • ½cupmilk
  • 1tspvanilla extract


  1. Preheat oven to 350 degrees F. Grease a 10-inch bundt pan.


  1. Beat egg white with 1 teaspoon of vanilla until soft mounds form. Add ½ cup of sugar gradually, beating until stiff peaks form.

  2. Stir in coconut and 1 tablespoon of flour. Set filling aside.


  1. Dissolve the cocoa in the hot coffee. Separate the 3 eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in ½ cup of sugar until meringue stands in medium-stiff peaks.

  2. Combine the sour cream and the baking soda. Beat remaining 1¼ cups of the sugar, shortening, egg yolks, salt, 1 teaspoon of vanilla and ½ of the of the cocoa mixture for about 4 minutes, until light and creamy.

  3. Stir in 2 cups of flour, the sour cream mixture, and the remaining cocoa mixture. Blend well.

  4. Fold about ⅓ of the beaten egg whites into the batter to lighten it, gently fold in remaining egg whites.

  5. Turn ½ of the chocolate batter into the prepared pan. Place ½ of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.

  6. Bake in preheated oven for about 55 minutes to 1 hour and 5 minutes, or until a tester inserted in the center of the cake comes out clean.

  7. Let cake cool completely before removing from pan and icing.


  1. Combine 2 cups of sugar and ¼ cup of cocoa powder then transfer to a saucepan.

  2. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute.

  3. Remove from heat, let cool, and stir in 1 teaspoon of vanilla. Beat icing until it is at a soft, spreading consistency.

  4. Ice cake, then serve and enjoy!

Recipe Notes


When making the icing, be careful not to overcook the mixture.



  • Calories: 619.62kcal
  • Fat: 24.89g
  • Saturated Fat: 13.05g
  • Trans Fat: 1.44g
  • Monounsaturated Fat: 6.92g
  • Polyunsaturated Fat: 3.15g
  • Carbohydrates: 98.81g
  • Fiber: 3.77g
  • Sugar: 78.11g
  • Protein: 5.93g
  • Cholesterol: 66.33mg
  • Sodium: 337.58mg
  • Calcium: 44.70mg
  • Potassium: 210.46mg
  • Iron: 2.32mg
  • Vitamin A: 103.44µg
  • Vitamin C: 0.53mg
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