Chocolate Macaroon Cake

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Yield: 9" x 13" cake, about 18 servings.

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This dark-chocolate cake is crowned with a voluptuously airy, meringue-type frosting, loaded with coconut. It seems there's coconut in the cake, too, but wait a minute — maybe that mouth-feel comes from... sauerkraut? Sure does. Folks will never guess that the chocolate cake they're enjoying includes sauerkraut, a traditional New Year's Day good-luck charm.

Chocolate Macaroon Cake

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9" x 13" cake, about 18 servings.
Published: 12/23/2009



  • 2 cups sugar
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Instant ClearJel® or cornstarch
  • 3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs + 2 large egg yolks, whites reserved for frosting
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cups water
  • 2/3 to 3/4 cup drained, rinsed, squeezed-dry sauerkraut
  • 2/3 cup chocolate chips

Creamy Coconut Icing

  • 2 large egg whites, reserved from the cake
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/3 cup water
  • 1/8 teaspoon salt
  • 1/4 teaspoon coconut flavor or 1 teaspoon vanilla extract
  • 2 cups shredded or flaked coconut, sweetened or unsweetened

Tips from our bakers

  • To make individual "snowball cakes," divide the cake batter evenly among 12 small, round silicone pans (or 12 muffin cups), and bake for 25 minutes, or until the cakes test done. Once the cakes are cool, turn them out of the pan(s) and smooth the frosting over each one to form a "snowball."


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1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

2) Whisk together the dry ingredients.

3) Add the eggs, yolks, oil, and vanilla, beating until smooth.

4) Gradually add the water, beating until smooth. Scrape the bottom and sides of the bowl, and beat again till smooth.

5) Combine the sauerkraut and chocolate chips in a food processor or blender, and process till the sauerkraut is no longer stringy. Stir the mixture into the batter.

6) Bake the cake for 35 minutes, until it's nicely domed, feels set in the middle, and a cake tester inserted into the center comes out clean.

7) Remove it from the oven, and set it on a rack to cool. You can turn it out of the pan after about 10 minutes, if you like; but it's much more easier to simply serve it right from the pan.

8) When the cake is cool, make the frosting.

9) Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer. Beat until the egg whites are foamy and thick; they should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup.

10) Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently; the sugar should be dissolved. If the sugar hasn't dissolved, cook and stir a bit more, until it has.

11) Begin to beat the egg whites, and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken.

12) Once all the syrup is added, stir in the coconut flavor or vanilla, and continue to beat till the frosting is thick and will hold a peak.

13) When the icing is very thick and spreadable, fold in the coconut.

14) Spoon the hot icing atop the cooled cake, swirling it decoratively. Garnish with toasted coconut, if desired.

Yield: one cake, about 18 servings.


  • star rating 12/07/2012
  • Naughtysquirrel from KAF Community
  • this cake was amazingly good - I love coconut ....I have never made this type of frosting before ... it was easy, light and yummy
  • star rating 03/01/2010
  • patti from nm
  • This is probably the best chocolate cake I've ever had/made. I was really nervous about the sauerkraut in the cake - shouldn't have been. It was amazing. It was a little time consuming, but the results were absolutely worth it. While the picture was gorgeous - it was so much better in person :) ... I used the KA ingredients - amazing. I didn't tell people about the sauerkraut until AFTER dessert - no one believed me. I'll make this again!!
  • star rating 01/06/2010
  • Patsy from Idyllwild, CA
  • Excellent cake and frosting! However, I cheated; I lost my nerve for the sauerkraut, and I substituted coconut instead. Totally awesome!
  • star rating 01/04/2010
  • tandpoc from chicago
  • How long will the creamy coconut icing remain stable. should it be put in the refrig.
    I think it would stay stable in the refrigerator for about 3 days. Mary@ KAF
  • star rating 01/01/2010
  • Clare from Kentucky
  • Surprising cake! The texture and moisture of the not too sweet cake are complimented well by the icing. The cake would also be good with just a dusting of powdered sugar on it.

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