Coconut Macaroon Cake
Submitted by kassie
A dense, buttery coconut pound cake baked in a bundt or tube pan with almond extract and shredded coconut. No frosting needed, freezer-friendly, and only 7 ingredients from bowl to oven.
YIELD
1 cakePREP
10 minCOOK
60 minREADY
70 minNot every cake needs layers, frosting, or a whole production number. Sometimes you just want a thick slice of something rich, buttery, and coconut-loaded with your afternoon coffee.
This is a straight-up pound cake at heart. A full cup of butter gets creamed with sugar until fluffy, five eggs beaten in one at a time, then flour, coconut, and a bold tablespoon of almond extract folded through. Into a bundt pan and baked low and slow for an hour.
What comes out is golden, dense, and incredibly moist with a tight crumb that holds together slice after slice. The almond extract gives it a warm, almost marzipan-like depth that plays off the coconut beautifully.
Pro Tips
- Grease the bundt pan well and dust with flour. This cake is dense and sticky, so give it every chance to release cleanly.
- Let it cool in the pan for a full 30 minutes before turning out. Rushing this step will crack it.
- Freezes like a dream. Wrap tightly in plastic, then foil, and it’ll keep for months.
Ingredients
Directions
Sift dry ingredients together.
In large bowl of electric mixer, beat butter until creamy.
Gradually add sugar, beating until light and fluffy.
With mixer on inchcream inch add eggs, one at a time, beating well after each addition.
Add almond extract.
Turn into greased 10 inch tube pan or bundt pan.
Bake 1 hr. at 325.
Cool 30 min. before removing from pan. This cake can be frozen.
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