If you love chocolate cake, be sure to check out my Chocolate Cake with Chocolate Mousse Filling, German Chocolate Cake and The BEST Texas Sheet Cake.
There are two things that make this chocolate Macaroon Cake really special: first, it’s my Grandma’s recipe, and was one of my mom’s favorites growing up. Second, it has a delicious coconut filling layered in the middle. It’s almost like a cake-version of my popular homemade almond joys.
How to Make Macaroon Cake:
Make the Coconut Filling:
Make Ahead and Freezing Instructions:
The entire cake can be made and stored (wrapped well) in the refrigerator for 1-2 days in advance. Freeze for up to 3 months.
Prepare a bundt pan by greasing the inside with a thin layer of shortening, and then a thin layer of flour. Pour half of the cake batter into the pan and smooth into an even layer. Spoon the coconut macaroon filling into a line in around the center of the batter. Spoon remaining batter on top, covering all of the coconut filling.
Bake at 350° F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire cooling rack to cool completely.
More Bundt Cakes to love:
Apple Bundt Cake Chocolate Bundt Cake Poppyseed Cake Chocolate Chocolate Chip Nothing Bundt Cake
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