Chocolate Macaroon Cake Filling

This is one of my most requested fillings. It is a soft filling, yet sturdy enough for fondant or wedding cakes; I usually pair it with a coconut cake.

Chocolate Macaroon Cake Filling


  • 2 egg yolks, lightly beaten
  • 2/3 cup evaporated milk
  • 1/3 cup sugar
  • 1 cup semi-sweet chocolate chips
  • 2 cups fresh coconut flakes


    Blend yolks, evaporated milk, and sugar in medium saucepan. Bring to a boil over medium heat, stirring constantly. Gently boil for 2 minutes. Remove from heat. Blend in chocolate chips, until melted, and then stir in coconut. Let cool.

Comments (2)


I made this about 20 minutes ago and it is not setting up at all. It seems way too thin to fill my cake with :( any adivce? Hoping it will set up more as it continues to cool....