Blackberry Coconut Macaroon Cake | Recipes

Blackberry Coconut Macaroon Cake

(2) Ratings:
Prep Time:
Baking Time:
Makes:1 cake



1 ½ cups 375 mL Robin Hood® Original All Purpose Flour
¾ cup 175 mL sugar
1 tsp 5 mL baking powder
½ tsp 2 mL salt
½ cup 125 mL cold butter, grated
2 tbsp 30 mL milk
1 egg


½ cup 125 mL sugar
½ cup 125 mL butter
1 ½ cups 375 mL flaked sweetened coconut
3 tbsp 45 mL milk
1 tsp 5 mL vanilla extract
1 ½ cups 375 mL fresh blackberries


  1. Preheat oven to 350°F (180°C). Grease the bottom of a 9” (23 cm) springform pan.
  2. Cake: Combine flour, sugar, baking powder and salt in a bowl. Grate in butter (this enables you to easily incorporate the butter into flour mixture.) Add in milk and egg. Turn onto a lightly floured surface and knead just until dough forms a ball. Press into bottom of prepared pan. Bake in preheated oven 10 minutes.
  3. Bring sugar and butter to a boil in medium saucepan. Add coconut, vanilla and milk. Stir to combine well. Remove from heat.
  4. Sprinkle blackberries over warm base. Pour hot coconut mixture over berries. Return to oven and bake for 30 to 35 minutes until edges are brown and center is slightly runny. Remove from oven and cool on wire cooling rack. Refrigerate until ready to eat.

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