Coconut Marzipan Cake
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces/227 grams (2 sticks) softened unsalted butter, more for greasing pan
- ¼cup/113 grams sweetened flaked coconut
- 8ounces/227 grams marzipan
- ½cup/100 grams granulated sugar
- ½teaspoon coconut extract
- 6large eggs
- 1cup/128 grams cake flour
- ½teaspoon baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- 2 to 3cups/240 to 360 grams fresh raspberries or other fruit
- 1teaspoon confectioners' sugar
Nutritional analysis per serving (9 servings)
514 calories; 34 grams fat; 18 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 27 grams sugars; 9 grams protein; 244 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter a 10-inch tube pan, and sprinkle flaked coconut over its bottom. Soften marzipan by heating it in a microwave oven, 10 to 15 seconds.
- Step 2
In a food processor, combine marzipan, 8 ounces butter, the sugar and coconut extract. Process until mixture is very smooth. With processor running, break eggs one at a time through the feed tube. Stop processor and sprinkle cake flour, baking powder, baking soda and salt evenly over batter. Process again until mixture is smooth, making sure there are no lumps in batter.
- Step 3
Pour mixture into prepared baking pan. Bake until surface is golden brown and a toothpick inserted in center comes out clean, 35 to 45 minutes. Remove from oven, and allow to cool in pan until slightly warm.
- Step 4
To release cake from pan, cut around the edge with a thin knife. Holding a cake plate over the center tube of pan, invert cake so that it falls onto plate. Fill center of cake with berries and scatter remainder around perimeter of cake. Pass confectioners' sugar through a small sieve and sprinkle over cake and fruit. Serve immediately.
Private Notes
Comments
I make it with no coconut and Almond extract. Delicious '
!
The marzipan I've used is quite firm when right out of the frig or sticky when warmed to room temperature so either way you might end up beating it longer with a mixer paddle whereas the processor blade will be cutting through the marzipan not beating it. I think the processor will give you a more tender crumb.
The batter is thin, creating a very dense cake - not heavy. It's a preference, but I like a cake with some crumb. Tried it in my Easter Lamb Cake-pan, not a good choice, the neck support floated to the side instead of stay put. Still tastes good!
This is not a good cake. For one thing, leaving the coconut on the bottom of the pan makes no sense, because it just gets absorbed into the cake, it’s not like it creates some sort of delicious crunch or something, it just does nothing. Also, leaving the marzipan to be warmed up for only 15 seconds and then thinking a processor is gonna beat it sufficiently smooth is absurd. The processor cuts it, doesn’t really beat it. I absolutely did not overcook it, but it ended up dry. Maybe it needs a glaze? And I’m not even sure the marzipan was worth it, because you couldn’t taste it at all, and it’s expensive these days, plus the recipe calls for 8 ounces of marzipan,, but in today’s marketplace, you only get 7 ounces of marzipan in a tube, not 8 ounces anymore.
Has anyone tried this with regular flour instead of cake flour, or have advice as to what might happen?
Just made this and it was wonderful. Surprisingly light, texture about halfway between angel food cake and pound cake. Followed the recipe except left out the shredded coconut. Grocery store only sells 7-oz packages of marzipan but still had lovely almond flavor. Baked it in a Nordic Ware Heritage Bundt pan that I sprayed with Pam baking spray, cake popped out perfectly. I’m normally not fond of serving cake with ice cream but this one definitely would benefit from it. Never doubt Nigella!
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