Desserts & Baking

Coconut macaroon cake

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25 minutes
50 minutes

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  • 250 g butter
  • 200 g sugar
  • 6 free-range eggs, separated
  • 2 t vanilla extract
  • 1 cup milk
  • 240 g flour
  • 3 t baking powder
  • a pinch salt
  • 2 T lime zest
  • For the topping:
  • 230 g caster sugar
  • 250 g desiccated coconut

1. Preheat the oven to 180°C.

2. Cream the butter and sugar. Beat the egg yolks well and add to the butter-and-sugar mixture. Mix, then add the remaining cake ingredients, except the egg whites. Mix well and pour into a greased and lined 23 cm cake tin.

3. To make the topping, mix the caster sugar and coconut. Beat the egg whites until stiff. Mix with the caster sugar and coconut and spread onto the cake batter using a spatula.

4. Bake for 40–50 minutes, or until a skewer comes out clean.

Cook's note: “My family loves a good cake; we’d always bake something on a Sunday to have with afternoon coffee when my grandparents visited. This recipe was originally my gran’s, but my mom made it often and still does when the urge strikes. It’s really easy and the golden, crusty coconut topping reminds me of macaroons, and happy times in the kitchen.” – Lynda Ingham-Brown

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Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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  • default
    8 May 2020

    Hello :) Under the ingredients list it says ‘2 T’ please advise what this is??

    1. default
      13 May 2020

      Hi Megan, a capital T stands for Tablespoon. (And a lowercase t for teaspoon). Happy baking!

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