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Triple Layer Chocolate Coconut Macaroon Cake

Triple Layer Chocolate Coconut Macaroon Cake

Enjoy this indulgent Triple Layer Chocolate Coconut Macaroon Cake that's rich in chocolate and coconut flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Sweets
Cuisine: Dessert
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs provide structure and moisture
  • 1 cup Organic coconut sugar substitute with brown sugar if needed
  • 1 tbsp Pure vanilla extract enhances flavor
  • 1/2 cup Melted and cooled coconut oil for moisture
  • 1 cup Unsweetened cocoa powder rich chocolate flavor
  • 2 cups Blanched almond flour can substitute with gluten-free blend
  • 1 tsp Baking soda acts as a leavening agent
  • 1/2 tsp Salt elevates flavors
  • 1 cup Unsweetened shredded or flaked coconut adds chewy texture
  • 1/4 cup Pure maple syrup adds natural sweetness
For the Coconut Meringue Layer
  • 3 large Egg whites whipped to stiff peaks
  • 1 tbsp Blanched almond flour thickens meringue
  • 1 tsp Organic almond extract complements chocolate and coconut
For the Chocolate Ganache
  • 1 cup Enjoy Life dark chocolate chips melts beautifully
  • 1/2 cup Full-fat canned coconut milk provides creamy texture
  • 1 tbsp Pure vanilla extract deepens richness

Equipment

  • mixing bowl
  • whisk
  • measuring cups and spoons
  • Baking pans
  • Oven

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Mix in a large bowl the eggs, coconut sugar, and vanilla extract until well combined.
  3. Incorporate the melted coconut oil and cocoa powder into the mixture.
  4. Add almond flour, baking soda, and salt gradually, stirring until just combined.
  5. Fold in the shredded coconut and pure maple syrup gently.
  6. Whip the egg whites in a separate bowl until stiff peaks form, then gently fold into the batter.
  7. Prepare cake pans by greasing them and pour the batter evenly.
  8. Bake for about 30 minutes, or until a toothpick inserted comes out clean.
  9. Cool the cakes in the pans for 10 minutes, then transfer to wire racks.
  10. Melt the dark chocolate chips with coconut milk over low heat until smooth.
  11. Layer the cake with the chocolate ganache, spreading generously between each layer.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 4gSugar: 15gVitamin A: 2IUCalcium: 50mgIron: 1mg

Notes

Ensure eggs are at room temperature for better batter consistency. Avoid overmixing after adding coconut and maple syrup to maintain lightness.

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