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Choc-coconut macaroon cake

Australian Gourmet Traveller recipe for choc-coconut macaroon cake.

By Emma Knowles
  • 40 mins preparation
  • 25 mins cooking plus cooling, setting
  • Serves 10 - 12
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Choc-coconut macaroon cake
There's a lot to love about the combination of coconut and chocolate - after all, it makes an appearance in several of our favourite chocolate bars (think Cherry Ripe and Golden Rough). This cake channels the finer points of a Bounty bar - coconut dacquoise rounds are layered with coconut-chocolate truffle filling and given a boozy hit of coconut liqueur for good measure. This cake keeps in the refrigerator for several days, making it an entertainer's do-ahead dream.


  • 100 gm coconut flakes (see note)
  • 400 gm each milk chocolate and dark chocolate (56% cocoa solids), coarsely chopped
  • 500 ml (2 cups) pouring cream
  • 150 ml Malibu, plus extra for brushing
  • 6 egg yolks
  • Toasted shaved fresh coconut
Coconut dacquoise
  • 165 gm coconut flakes, plus extra for scattering
  • 150 gm pure icing sugar, sieved
  • 90 gm almond meal
  • 220 gm eggwhite (about 6)
  • 150 gm caster sugar
  • 2 tsp vanilla extract


  • 1
    Preheat oven to 180C. Spread coconut flakes on an oven tray and toast, stirring occasionally, until golden (3-4 minutes). Set aside.
  • 2
    Combine chocolate, cream and half the Malibu in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth (2-3 minutes), then remove from heat. Whisk yolks and remaining Malibu in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes). Remove from heat and whisk in chocolate mixture, then whisk in an electric mixer until cooled to room temperature (4-5 minutes). Fold in toasted coconut and refrigerate until just beginning to firm (2-3 hours).
  • 3
    For coconut dacquoise, combine coconut, icing sugar and almond meal in a bowl and set aside. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes), then gradually add sugar, whisking continuously until glossy (2-3 minutes). Fold in coconut mixture, in batches, then transfer to a large piping bag fitted with a 1cm plain nozzle. Pipe five 21cm-diameter rounds on oven trays lined with baking paper, scatter with extra coconut and bake in batches, swapping trays halfway through cooking, until light golden and centre feels firm when lightly pressed (8-10 minutes). Cool completely on trays.
  • 4
    Place a cake round on a serving plate and brush lightly with Malibu. Spread or pipe a little chocolate-coconut truffle mixture over cake, top with another cake round and brush with Malibu. Repeat layering, finishing with a layer of truffle mixture and refrigerate until set (1-2 hours). Serve topped with toasted coconut. Cake will keep refrigerated for 2-3 days.


Note Coconut flakes are sold in the baking section of most supermarkets and give this cake a great texture. If it's unavailable, substitute a 50-50 mix of shredded and desiccated coconut.