I host a monthly Shabbat club. And the more people at your table, the more dietary restrictions there are. I’ve always seen restrictions as a way to inspire creativity, so when I had a gluten-free, dairy-free guest RSVP, I knew I had to think outside the box. Naturally, when I think of gluten-free desserts, I often think of the Passover table, where many gluten-containing grains are off-limits. And while this coconut macaroon cake is indeed Passover-friendly (and Passover-flavored), it’s also perfect year-round.
It’s a dense, rich, coconutty cake with a hint of lime to brighten it up. If you want a more citrusy cake, you can double the zest, or try using lemon or orange zest. Top this cake with your favorite whipped cream and fruit for a slightly fresher option.
You won’t need much more on your dessert table after a night of eating, but trust me, you’ll want leftovers of this decadent dessert.
Coconut Macaroon Cake Recipe
It doesn’t get much better than this ooey, gooey decadent dessert.
- Total Time: 40 minutes
- Yield: Serves 8-10
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 3 cups unsweetened coconut
- 2 cups almond flour
- 1 Tbsp vanilla extract, kosher for Passover if preferred
- 1 tsp lime zest
- ½ tsp kosher salt
- Confectioners’ sugar, to serve, kosher for Passover if preferred
Instructions
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Preheat the oven to 350°F and grease a 9″ cake or springform pan before lining the bottom with parchment paper.
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Using the whisk attachment, whisk the eggs on medium speed until very well combined. Raise the speed to medium-high, and slowly add the sugar. Increase the speed to high, and whisk for 5–6 more minutes until the egg and sugar mixture is very light and fluffy. Continue until the mixture reaches the “ribbon stage,” where a trail from the whisk holds its shape slightly.
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Use a silicone spatula to gently fold in the coconut, almond flour, vanilla extract (if using), lime zest and salt until well incorporated.
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Transfer batter to your prepared pan, smoothing the top with a small angled spatula. Bake for 28–32 minutes, or until firm and golden brown.
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Let cool in the pan on a wire rack, then remove from the pan to serve, dusting with confectioners’ sugar.
Notes
You can cover leftover cake with plastic wrap and store on the counter for up to three days, or in the fridge for up to one week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
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ABSOLUTELY AMAZING!!
Is the almond flour the natural, or blanched/fine?
Is the Bob’s almond flour the natural, or the blanched fine?
We have nut allergies. How to make this with AP flour?
Can you add chocolate chips?
Hi Mona. We’ve never tried. If you do, please let us know how it turns out!
Can it be frozen?
can you substitute the almond flour?
Hi Lisa. We’ve never made this with a substitute. If you do, please let us know how it goes!
Can you make it vegan using flax eggs or other egg replacers? Looks fabulous!
NO we never used that much real coconut and lots of almond flour either.This may come from a specialty bakery. –One time when you get married I presume. My family we became acquainted with “almond flavoring” a lot..
Can the cake be made in advance, frozen then defrosted for serving?
Hi Stefanie! We’ve never tried freezing this cake. You can cover leftover cake with plastic wrap and store on the counter for up to three days, or in the fridge for up to one week.
Can you substitute out the sugar for maple syrup? Maybe 1/4 c?
Hi Michelle. We’ve never tried that, though I think it might throw off the ratios a bit. Please let us know how it goes if you try it!
Can sweetened coconut bue used instead of unsweetened if I leave out the added sugar? Unable to find unsweetened coconut locally
Hi Valerie! We’ve never tested this with sweetened coconut, but give it a try and let us know how it goes!
Hi Valerie! We’ve never tested it this way. That said, if you decide to give it a try, please let us know how it goes!
I might cut the added sugar some, but I wouldn’t leave it out altogether because sweetened coconut doesn’t have that much sugar in it, and you might end up with a very blah tasting cake.
Try an Indian Market. Desk market online is a good option.
It does taste like a macaroon, but more crumbly. It’s not very sweet which suits me fine but others might notice. I think it would benefit from more eggs
Will this work with a hand mixer and what type of almond four?
A full TABLESPOON of vanilla??? I’ll give 5 stars in advance because this looks great, but would appreciate a clarification.
Because coconut is so dry, and there’s not a lot of sugar, this isn’t as surprising as it may seem.
I order grade “ B vanilla beans from Walmart and make vanilla for the cooks in my life every year.
2 beans per 8 oz of vodka or rum. Make sure the beans are submerged. Keep in a dark place for 3 months, before first use. The longer it stands, the more mellow the flavor becomes. My original jar, that gets replenished regularly, is 15 years old!
Flavor varies based on the quality and brand of the liquor you choose.
The name of the online Indian market for many gluten free substitutes and sugar free coconut is Desi Market.