When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Macaroon Swirl Cake Recipe

Macaroon Swirl Cake Recipe

I love the taste of Coconut Swirl cake. I made this Macaroon Swirl cake with oat bran, reduced fat buttermilk and margarine. I wanted a healthier version. Add just a bit more of the coconut flavor if you want to use coconut oil in place of margarine.

1/4 cup + 2 Tb Reduced fat margarine
1 1/2 cups Sugar
2 Egg whites
1 1/2 tsp Vanilla extract
2 cups Unbleached flour
3/4 cup Oat bran
1 1/4 tsp Baking soda
1 1/4 cups + 2 Tb Nonfat buttermilk
1/4 cup Sweetened flaked coconut
1/4 cup + 2 Tb Cocoa powder

Macaroon Glaze

1/4 cup + 2 Tb Confectioners sugar
1/2 tsp Coconut extract
1 1/2 tsp Skim milk
1 Tb Sweetened flaked coconut

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 12 cup Bundt pan
Preheat oven, spray pan with non-stick vegetable spray.

Place the margarine and sugar in a bowl of an electric mixer, beat until smooth. Beat in the egg whites and vanilla extract until smooth, set aside.

Combine the flour, oat bran and baking soda in a medium sized bowl, stir to mix well. Add the flour mixture and buttermilk to the margarine mixture, beat just until well mixed. Remove 1 cup of the batter and place into a small bowl. Stir in the flaked coconut, set aside.

Add cocoa to the large bowl of batter, beat just until well mixed. Pour 3/4 of the cocoa batter into prepared pan, spreading the batter evenly. Top with the coconut batter followed by remaining cocoa batter.

Bake Macaroon Swirl Cake until a wooden toothpick inserted in the center of cake comes out clean. Cool the cake in pan for 20 minutes. Then invert onto a wire rack, cool to room temperature.

To Make the Macaroon Glaze:

Combine the confectioner's sugar, coconut extract and milk in a small bowl, stirring until smooth. Transfer the macaroon cake to a serving platter and drizzle glaze over the cake. Sprinkle coconut over the top of glaze, let sit for at least 15 minutes, allowing the glaze to harden before slicing and serving.

Serves 12
Nutrition facts:
Serving Size 109 g
Calories 287
Calories from Fat 52
Total Fat 5.7g 9%
Saturated Fat 1.5g 8%
Cholesterol 1mg 0%
Sodium 286mg 12%
Total Carbohydrates 53.8g 18%
Dietary Fiber 2.1g 9%
Sugars 28.1g
Protein 6.1g
Vitamin A 3% • Vitamin C 1% • Calcium 5% • Iron 12%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!