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Chocolate Macaroon Cake

Rated as 4.25 out of 5 Stars

"As youngsters, my 10 children always loved this moist fudgy cake with the coconut center. It's still at the top of their request list when my crowd of 46 comes home for the holidays!"
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1 h 20 m servings
Original recipe yields 12 servings


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  1. In a small mixing bowl, beat the egg white and 1 teaspoon vanilla on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, about 2 tablespoons at a time, on high until glossy stiff peaks form. Fold in the coconut. Set aside.
  2. In a large mixing bowl, cream shortening and remaining sugar. Beat in the eggs, egg yolk, sour cream, and remaining vanilla until light and fluffy. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee.
  3. Pour half of the batter into a greased 10-in. tube pan with removable bottom. Top with coconut mixture; spread with the remaining batter. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over the top and sides of cake.


Read all reviews 3
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The cake is very good but the icing is too fudgy and overpowering. Perhaps using milk chocolate chips would have been better and milder, or skip the icing altogether and just do a simple dusting...

Made this for an office birthday and it got lots of raves. It was more moist the second day. The icing is very good -fudgy and not too sweet. I had extra icing left over.

A nice combination of flavours. I cut back the sugar in the cake by 1/4 cup and I didn't glaze it because I didn't want it to be too sugary.