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Passover is one of my favorite holidays, but it hasn’t always been that way. I didn’t grow up observing Passover, so when I had my own kids, I had to figure out what our traditions would look like from scratch. (Well, not exactly scratch—there’s about 3,000 years of Jewish history to pull from.)
Over the years, I’ve combined the religious and cultural elements of the holiday that resonate with my family with my personal preference for unfussy, seasonal recipes, creating a uniquely Ganzian Passover.
The prohibition of consuming leavened wheat flour and grains like rice and corn during Passover makes creating desserts a little more complicated than a typical meal. Usually, I opt for chocolate-covered matzo and a big fruit platter, ice cream sundaes, or chocolate mousse.
Another Passover staple, coconut macaroons, never figured particularly prominently in my holiday, but one year, I came across a Real Simple recipe for a coconut macaroon cake, and I decided to give it a try.
Today, that macaroon cake is one of my favorite sweets for celebrating Passover. It’s an easy-to-bake wonder that channels the flavor of the holiday’s ubiquitous cookie using almond flour and shredded coconut. I make it a day before the Seder because it’s so moist it can handle being baked ahead of time. It’s also a simple, springy dessert that you can enjoy beyond Passover, too!
Simply Recipes / Stephanie Ganze
How to Make Coconut Macaroon Cake
This cake is a simple recipe that takes about 20 minutes of prep time and yields a lovely dense, sweet, almond-and-coconut-flavored cake with slightly chewy edges (the best part).
To make the easy batter, you’ll whip together room temperature eggs and granulated sugar, then gently fold in almond flour and shredded coconut. I prefer to bake this cake in a springform pan with a removable bottom to make it easy to take out of the pan, but you can also use a parchment-lined 9-inch standard cake pan instead.
After baking, allow the cake to cool completely before sprinkling with confectioner’s sugar and slicing. If you want to channel the flavors of an Almond Joy bar, you can also drizzle the cake with melted chocolate, but it’s so good on its own that it doesn’t really need any embellishing.
Simply Recipes / Stephanie Ganze
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Nonstick cooking spray
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3 large eggs, room temperature
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1 cup (200g) granulated sugar
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1 teaspoon vanilla extract
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1 1/2 cups (144g) almond flour
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2 cups (106g) unsweetened shredded coconut, divided
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1/2 teaspoon kosher salt
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Powdered sugar, for dusting
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Preheat the oven to 350°F.
Grease a 9-inch round springform pan with nonstick cooking spray or line a greased 9-inch round cake pan with parchment paper.
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Whip the eggs and sugar:
In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and granulated sugar. Whip on high speed until the mixture is pale yellow and fluffy, about 5 minutes. Add the vanilla and mix on medium speed until incorporated, about 30 seconds.
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Make the batter:
In a medium bowl, combine the almond flour, 1 1/2 cups of the shredded coconut, and the salt. Use your hands to break apart any lumps, then gently fold the mixture into the batter using a rubber spatula.
Pour the batter into the prepared pan and top with the remaining 1/2 cup of shredded coconut.
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Bake:
Bake until the coconut on top begins to turn golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
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Cool and serve:
Allow the cake to cool in the pan for 15 minutes, then remove from the pan. Allow to cool completely, about 30 minutes. Just before serving, dust with powdered sugar and slice.
Leftover cake can be stored covered in plastic wrap or foil at room temperature for up to 3 days or up to 1 week in the refrigerator.
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| Nutrition Facts (per serving) | |
|---|---|
| 317 | Calories |
| 19g | Fat |
| 32g | Carbs |
| 7g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 317 |
| % Daily Value* | |
| 19g | 25% |
| Saturated Fat 9g | 44% |
| 70mg | 23% |
| 111mg | 5% |
| 32g | 12% |
| Dietary Fiber 4g | 16% |
| Total Sugars 27g | |
| 7g | |
| Vitamin C 0mg | 1% |
| Calcium 63mg | 5% |
| Iron 1mg | 8% |
| Potassium 231mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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