Paleo Chocolate Coconut Macaroon Cake

Chocolate Coconut Macaroon Cake

Finely shredded coconut gives the cake its macaroon chew, while almond flour keeps the crumb tender. Whipped eggs provide lift without chemical leavening.

Ingredients

• 70 g unsweetened 100% cacao chocolate, finely chopped
• 3 tablespoons virgin coconut oil, plus a little for the pan
• 2 large eggs, at room temperature
• 1/3 cup maple syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1/3 cup fine blanched almond flour
• 3/4 cup finely shredded unsweetened coconut
• 1 tablespoon unsweetened cocoa powder

Instructions

1. Heat the oven to 325°F. Lightly grease a 6-inch round cake pan at least 2 inches deep. Line the bottom with parchment and lightly grease the parchment.
2. Combine the chocolate and coconut oil in a heatproof bowl set over barely simmering water, without letting the bowl touch the water. Stir until melted, then remove and let cool until just warm.
3. Beat the eggs, maple syrup, vanilla, and salt with an electric mixer for 4–5 minutes, until pale, foamy, and noticeably increased in volume. The mixture will be looser than a sugar-based ribbon batter.
4. Whisk the almond flour, shredded coconut, and cocoa together, breaking up any lumps.
5. Fold the warm chocolate mixture gently into the eggs, then fold in the dry ingredients just until evenly incorporated.
6. Scrape into the prepared pan and smooth the top. Bake for 28–35 minutes, until the edges are set, the center no longer ripples when gently nudged, and a tester comes out with moist crumbs but no liquid batter. Begin checking at 25 minutes.
7. Cool in the pan for 20 minutes. Loosen the edge, turn out carefully, remove the parchment, and finish cooling upright on a rack before frosting.

Notes

• Use fine, unsweetened shredded coconut rather than long flakes in the batter; large flakes make the cake harder to slice.
• For Seder, choose ingredients and processing certifications appropriate to your household's Passover practice; Paleo does not itself establish kosher-for-Passover status.

Dark Chocolate Coconut Ganache

Coconut milk makes a rich, dairy-free emulsion, while maple syrup balances the unsweetened chocolate. Letting it thicken before spreading creates the broad, soft swirls of a frosted cake.

Ingredients

• 85 g unsweetened 100% cacao chocolate, very finely chopped
• 1/3 cup full-fat coconut milk, thoroughly stirred
• 3 tablespoons maple syrup
• 1/2 teaspoon pure vanilla extract
• 1 pinch fine sea salt

Instructions

1. Place the chopped chocolate in a small heatproof bowl.
2. Heat the coconut milk and maple syrup in a small saucepan until steaming with tiny bubbles around the edge. Pour over the chocolate and leave undisturbed for 2 minutes.
3. Stir slowly from the center outward until smooth and glossy. Stir in the vanilla and salt.
4. Let stand at cool room temperature, stirring occasionally, until thick enough to hold a soft spatula ridge, about 25–45 minutes. If needed, refrigerate in 5-minute intervals, stirring between each.

Notes

• If the ganache separates, whisk in warm coconut milk 1 teaspoon at a time until smooth. If it becomes too firm, warm the bowl briefly over warm water.

Toasted Coconut and Almond Border

Broad coconut flakes echo the macaroon filling while toasted almonds add a delicate crunch against the soft ganache.

Ingredients

• 1/3 cup unsweetened broad coconut flakes
• 2 tablespoons sliced almonds

Instructions

1. Spread the coconut and almonds in separate areas of a small baking sheet.
2. Toast at 325°F for 5–9 minutes, stirring and checking after 4 minutes. Remove each as it becomes pale golden and fragrant; the coconut may finish first.
3. Cool completely before combining and adding to the cake.

Overall Timing / Workflow

The cake and ganache both need cooling time. Preparing the topping and ganache while the cake cools keeps the hands-on work compact.

Instructions

1. 0:00 — Heat the oven, prepare the pan, and mix the cake batter.
2. 0:20 — Bake the cake, checking it early to preserve a moist center.
3. 0:50 — Begin cooling the cake. Toast the coconut and almonds while the oven is still hot.
4. 1:00 — Make the ganache and let it thicken while the cake finishes cooling.
5. 1:45–2:00 — Once the cake is completely cool and the ganache is spreadable, frost and decorate.
6. Let the assembled cake stand for 15–30 minutes before slicing, or refrigerate for later service.

Plating

A clean chocolate center and a generous toasted border highlight the contrast between smooth frosting and crisp coconut.

Instructions

1. Place the completely cooled cake on a serving plate. Spread ganache over the top and in a thin layer around the sides.
2. Use the back of a spoon or an offset spatula to make broad, shallow swirls across the top.
3. Scatter the toasted coconut and almonds in a ring around the outer edge, leaving the chocolate center exposed.
4. Cut into four generous wedges with a warm, dry knife, wiping the blade between cuts.

Leftover Path

The moist coconut crumb keeps well, but the chocolate and coconut oil firm up when cold. A short temper before serving restores the tender texture.

Instructions

1. Cover and refrigerate leftover cake for up to 4 days. Let slices stand at room temperature for 20–30 minutes before serving.
2. For longer storage, freeze individual slices until firm, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then temper before serving.
3. For the crispest make-ahead presentation, store the toasted garnish airtight at room temperature and add it shortly before serving.