Coconut Marzipan Cake
Author: Nicole
Ingredients
  • 16 tablespoons (2 sticks) softened unsalted butter (plus more for greasing the pan)
  • 7 to 8 ounces marzipan (see Notes)
  • ½ cup granulated sugar
  • 2 teaspoons coconut extract
  • 6 large eggs
  • 1 cup cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sweetened flaked coconut
  • 2 to 3 cups fresh berries (strawberries, raspberries and/or blueberries)
  • 1 teaspoon confectioners' sugar
Instructions
  1. Heat oven to 350°F. Grease a 10-cup Bundt pan (see Notes) with butter or oil spray. Lightly coat with all-purpose flour.
  2. Cut the marzipan in large pieces and place on a small microwave-safe plate. Soften marzipan by heating it in a microwave oven for about 10 to 15 seconds.
  3. In a large food processor (11 cups or more), combine the marzipan, butter, sugar and coconut extract. Process until mixture is very smooth, about 2 minutes.
  4. Crack eggs into a 2 cup measuring cup. With the food processor running, feed 1 egg at a time through the feed tube.
  5. Stop the food processor and sprinkle the cake flour, baking powder, baking soda and salt evenly over batter. Process until mixture is smooth, making sure there are no lumps in batter.
  6. Stop the food processor and sprinkle the coconut over the batter. Process until just mixed.
  7. Pour mixture into the prepared baking pan and smooth with a rubber spatula.
  8. Bake until the surface is golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes.
  9. Remove the pan from the oven. Place on a cooling rack and let it cool in the pan.
  10. To release the cake from the pan, hold a cake plate over the center of the pan, invert the cake so that it falls onto the plate.
  11. Before serving, sprinkle confectioners' sugar over the cake.
  12. Cut into pieces and serve with berries.
  13. The cake can be prepared one day in advance and stored at room temperature, covered.
Notes
* You can use a 10-inch tube pan (like what you use for angel food cake) in place of a Bundt pan. If you do, wrap the tube pan in foil as the batter becomes thin as it heats.
* You are likely to see either a 7 or 8 ounce tube of marzipan. You can use either size. Or buy two 7 ounce tubes and enjoy the leftovers!
Recipe by Riegl Palate at https://www.rieglpalate.com/coconut-marzipan-cake/