Chocolate Macaroon Ring Cake

Indulge in the decadence of a Chocolate Macaroon Ring Cake, a show-stopping dessert that combines the rich, moist layers of chocolate cake with a luxurious coconut macaroon topping. Made with pantry staples like cocoa powder and sweetened shredded coconut, this bundt-style cake is elevated with a drizzle of melted dark chocolate for a glossy finish. The contrast of textures—fluffy cake, chewy coconut, and silky chocolate—makes every bite irresistible. Perfect for celebrations or as a centerpiece for dessert tables, this cake is as beautiful as it is delicious. Plus, with minimal prep time and straightforward steps, it’s a bakery-quality treat you can easily whip up at home.

Nutriscore Rating: 56/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 10

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cup Unsweetened cocoa powder
• 1.5 cups Granulated sugar
• 1.5 teaspoons Baking powder
• 1.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 2 large Eggs
• 1 cup Milk
• 0.5 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 1 cup Boiling water
• 1.5 cups Sweetened shredded coconut
• 0.5 cup Sweetened condensed milk
• 1 large Egg white
• 0.5 cup Dark chocolate chips
• 1 tablespoon Butter (optional, for greasing)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a bundt or ring cake pan with butter and dust lightly with flour to prevent sticking.

Step 2

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.

Step 4

Slowly pour in the boiling water while stirring. The batter will become thin; this is normal.

Step 5

Pour the cake batter evenly into the prepared bundt pan and set aside.

Step 6

In a medium bowl, combine the shredded coconut, sweetened condensed milk, and the egg white. Mix thoroughly until the coconut mixture is sticky and holds together.

Step 7

Carefully spoon the coconut mixture in dollops on top of the cake batter in the pan. Gently spread it into a thin layer, ensuring it doesn’t sink to the bottom.

Step 8

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert it onto a wire rack and allow it to cool completely.

Step 10

While the cake cools, melt the dark chocolate chips in a microwave or double boiler. Drizzle the melted chocolate over the cooled cake for an elegant finish.

Step 11

Let the chocolate set for 10-15 minutes before serving. Slice and enjoy!

Nutrition Facts

Serving size	(1822.1g)

Amount per serving	% Daily Value*
Calories	5178.5

Total Fat 243.0g	0%
Saturated Fat 102.9g	0%
Polyunsaturated Fat 67.9g
Cholesterol 476.1mg	0%
Sodium 4615.7mg	0%
Total Carbohydrate 784.4g	0%
Dietary Fiber 86.2g	0%
Total Sugars 493.3g
Protein 103.2g	0%

Vitamin D 208.6IU	0%
Calcium 1136.0mg	0%
Iron 48.3mg	0%
Potassium 4884.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 7.2%

Carbs: 54.7%