Macaroon Cookie Cake

A light chocolate cake with pockets of a coconut surprise. This Macaroon Cookie Cake is uniquely sweet and has a melt in your mouth chocolate frosting.

Course Dessert

Cuisine American

Keyword chocolate sheet cake, coconut cake

Prep Time 25

Cook Time 45

Servings

Calories 582kcal

Author Julie Clark

Ingredients

For the macaroon topping:

2 cups sweetened shredded coconut
2 tablespoons all-purpose flour
½ cup light corn syrup
2 tablespoons heavy cream*
1 teaspoon vanilla extract

For the cake:

3 ounces unsweetened baking chocolate 3 one ounce blocks
1 ¼ cups granulated sugar
½ cup vegetable shortening
3 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 ½ teaspoons baking powder aluminum free
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk

For the frosting:

1 cup butter softened
1/2 teaspoon salt
2 teaspoons vanilla extract
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
4 tablespoons heavy cream

Instructions

Make the macaroon topping:

In a small bowl, combine the ingredients for the macaroon topping. Mix well. Set aside.

Make the cake:

Grease the bottom only of a 9x13 baking pan. You can use butter or shortening to grease the pan.
Preheat the oven to 350º Fahrenheit.
Place the chocolate in a microwave safe bowl. Melt in 30 second increments, stirring between each interval, until the chocolate is completely melted. Allow the chocolate to cool slightly while you mix the first ingredients together.
In a large mixing bowl (use either a stand mixer or a hand mixer), cream together the sugar and shortening until well mixed.
Add in the eggs and mix again, scraping the sides of the bowl as needed.
Add in the melted chocolate and vanilla. Mix again.
In a small bowl, whisk together the flour, baking powder, salt and baking soda. Whisk well.
Add the flour mixture to the sugar mixture alternately with the buttermilk, scraping the sides of the bowl as needed. Blend for about 2 minutes on low speed.
Pour the batter into the prepared pan.
Spoon teaspoon-fulls of macaroon filling over the cake batter.
Bake for 45-50 minutes or until the top of the cake springs back when you touch it.
Allow the cake to cool completely.

Make the frosting:

While the cake is cooling, prepare the buttercream.
In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
Add in the salt and vanilla. Mix until incorporated.
With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
Beat for 1 minute on medium speed until smooth and creamy.
When the cake has cooled, spread the frosting over the cake.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition