• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Browse Recipes
  • Resources
  • subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Life Currents
Home » Coconut Chocolate Marjolaine

Coconut Chocolate Marjolaine

March 7, 2016 by Debi 20 Comments

  • Share
Jump to Recipe

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Coconut Chocolate Marjolaine is a delicious little twist on the traditional, with layers of cake, ganache, and glaze all topped with toasted coconut!

Recipes like my Chocolate Bread Pudding and Chocolate Mocha Mousse are great for when you want a fancy chocolate dessert for a special occasion. This is one of my Dessert Recipes you’ll want in your recipe box!

Coconut Chocolate Marjolaine: In this version of the classic French layer cake, soft coconut meringue alternates with dark chocolate-rum ganache filling for a special occasion dessert, which in this case, was my birthday!

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Marjolaine Cake

Have you ever heard of Marjolaine Cake? It’s a really special cake that’s typically a nut meringue (called a dacquoise) layered with buttercream, and has seven beautiful layers.

It’s usually a rectangle shape because of the way the dacquoise is baked in a large sheet, cut into smaller pieces, and then stacked.

This Coconut Chocolate Marjolaine is a delicious little twist on the traditional, and I am lucky to say that my wonderful husband made this Coconut Chocolate Marjolaine for me for my birthday treat this year!

This chocolate version also inspired us to make a lemon version. Check out this amazing Coconut Meringue Cake with Lemon Curd Filling.

Coconut Chocolate Marjolaine, you know you want a slice of this beautiful rich layer cake

Dan and I first had Marjolaine when we were taste testing wedding cakes (many years ago!). We fell in love with Marjolaine, and decided to have it in our wedding cake.

Coconut Chocolate Marjolaine: A picture of my wedding cake, covered all in blue fondant

Wedding cake

I thought I’d share a picture of my wedding cake with you. Blue fondant on the outside with a cascade of white sugar flowers. Inside, the different layers are different flavors of cake, including Marjolaine.

So, this year when Dan asked what I wanted for my birthday dessert we decided on this Coconut Chocolate Marjolaine. I had clipped this recipe out of Bon Appetit magazine, and when we flipped to the picture we just knew this was the recipe for this year.

Coconut Chocolate Marjolaine you know you want a slice of this beautiful rich layer cake

Classic French Layer Cake

In this version of the classic French layer cake, soft coconut meringue alternates with dark chocolate-rum ganache filling. Part of this needs to be made ahead so that it can be whipped. See below the recipe for detailed pictures.

This beautiful dessert does take some effort (a labor of love!), but in the end you have a wonderfully rich chocolate dessert. It’s perfect for a special occasion dessert (like my birthday!).

Coconut Chocolate Marjolaine: soft coconut meringue alternates with dark chocolate-rum ganache filling

Rich chocolate cake

This recipe makes a soft meringue, which we loved. The ganache was very rich and chocolaty.

Dan wants to make the meringue again and use some lighter flavored filling, not a chocolate layer. I’m totally on board with that! I’ll definitely share that dessert with you if it works. I’m really interested in trying it.

How to make this dessert

There’s a recipe card with detailed ingredients and instructions lower in this post.

Coconut Chocolate Marjolaine: soft coconut meringue alternates with dark chocolate-rum ganache filling by Life Currents https://lifecurrentsblog.com

This is the coconut meringue just out of the oven, still in the 11×17 pan

Coconut Chocolate Marjolaine by Life Currents

The first slice of meringue has been cut and is placed on the foil covered piece of cardboard (notice how thin it is)

Making the cake

Here are the other pieces of meringue ready to be layered (they are upside down on this sheet because they have been flipped)

Making the cake

Layers of coconut goodness and whipped chocolate ganache. Dan is spreading the whipped ganache on top.

making the cake

Chocolate glaze which will be spread over the whole cake, and then the cake will chill for 30 minutes.

Also, you’ll notice that Dan took a small plate, turned it upside down, and used that to elevate the cake so it was easier to reach and spread the glaze around.

After this step, it’s just the final glaze and pressing the toasted coconut onto the cake. And then eat!

Coconut Chocolate Marjolaine: soft coconut meringue alternates with dark chocolate-rum ganache filling by Life Currents https://lifecurrentsblog.com

Let’s keep in touch

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

Coconut Chocolate Marjolaine Recipe

Coconut Chocolate Marjolaine

Debi
Coconut Chocolate Marjolaine is a delicious little twist on the traditional, with layers of cake, ganache, and glaze all topped with toasted coconut!
5 from 1 vote
Print Recipe Pin Recipe Rate this Recipe
Prevent your screen from going to sleep.
Prep Time 2 hours hrs
Cook Time 40 minutes mins
Resting time 9 hours hrs 30 minutes mins
Course Dessert
Cuisine French
Servings 12 servings
Calories 497 kcal

Ingredients
  

Ganache

  • 4 ounces bittersweet not unsweetened or semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 1 tablespoon dark rum

Coconut-meringue layer

  • 1 ½ cups unsweetened shredded coconut about 4 1/2 ounces
  • 2/3 cup sugar divided
  • 2 tablespoons all purpose flour
  • ¼ teaspoon fine grain sea salt
  • 6 large egg whites
  • ½ teaspoon cream of tartar

Glaze

  • 12 ounces bittersweet not unsweetened or semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons dark rum
  • 1-2 cups unsweetened wide-shred coconut coconut chips, lightly toasted

Instructions
 

For ganache

  • Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Cover and chill at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.)

For coconut meringue layer

  • Position rack in center of oven; preheat to 325°F. Line 17×11-inch rimmed baking sheet with parchment paper. Mix coconut, 1/3 cup sugar, flour, and salt in medium bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar; beat until stiff but not dry. Fold coconut mixture into meringue just until incorporated. Spread meringue evenly over parchment on prepared sheet, covering completely. Bake until light golden and just springy to touch, about 20 minutes (meringue will be soft). Cool completely on baking sheet. (Can be made 1 day ahead. Cover tightly with foil; store at room temperature.)

For glaze

  • Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Let glaze stand at room temperature until thickened and spreadable, about 1 hour.
  • Place sheet of waxed paper on work surface. Cut around edges of meringue to loosen. Invert meringue onto waxed paper. Peel off parchment. Cut meringue crosswise in half, then cut lengthwise in thirds, forming six 8 1/2×3 2/3-inch rectangles. Cut piece of cardboard into 8 1/2×3 2/3-inch rectangle; cover cardboard with foil. Place 1 meringue rectangle on cardboard.
  • Using electric mixer, beat ganache just until lighter-colored and firm enough to spread. Using offset spatula, spread 3 generous tablespoons ganache evenly over meringue. Top with second meringue rectangle; press to adhere. Spread 3 tablespoons ganache over. Repeat procedure with 3 more meringue rectangles and remaining ganache. Top with remaining meringue rectangle. Chill cake until ganache is firm, about 1 hour.
  • Place cake on rack set over rimmed baking sheet. Spread top and sides of cake with some of glaze. Chill 30 minutes.
  • Place bowl with remaining glaze in skillet of barely simmering water and rewarm just until instant-read thermometer inserted into glaze registers 90°F. Pour glaze over top of cake, allowing glaze to drip down sides, spreading evenly over sides. Using spatula, scoop up excess glaze on sheet; spread over sides of cake to cover. Press toasted coconut onto glaze. Transfer cake to platter. Chill until glaze is set, at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled. Let cake stand at room temperature 30 minutes before serving.)
  • Using serrated knife, cut cake crosswise into 12 slices. Transfer to plates.

Notes

Adapted from Bon Appétit

Nutrition

Calories: 497kcalCarbohydrates: 36gProtein: 6gFat: 37gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 57mgSodium: 97mgPotassium: 354mgFiber: 5gSugar: 26gVitamin A: 602IUVitamin C: 1mgCalcium: 54mgIron: 3mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword cake, chocolate, coconut
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
  • Share

Filed Under: Desserts Tagged With: baked, Birthday, cake, chocolate, coconut, Cooking, desserts, Food, recipe, rum

You May Also Like

square crop of a blue bowl filled with pink strawberry cream cheese and some fresh strawberries.
Strawberry Almond Cream Cheese
square crop of the Viral Cottage Cheese Sweet Potato Bowls but made vegetarian with lentils.
Cottage Cheese Sweet Potato Bowls
square crop of a white bowl filled with bean and vegetable salad.
Kidney Bean Salad
about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Previous Post: « Cream of Mushroom Casserole
Next Post: Spicy Smoke Sauce »

Reader Interactions

Comments

  1. Lovefoodies

    March 7, 2016 at 7:42 am

    woooah! That is one fine cake and the wedding cake! Gosh, full credit to the baker!

  2. Janette (@culinaryginger)

    March 7, 2016 at 8:28 am

    This is a stunning cake that would fit right into any bakery and your wedding cake is just beautiful.

  3. Rae

    March 7, 2016 at 12:32 pm

    Oh my goodness! I wish I had this recipe this past weekend—would have been perfect for our party!

  4. Sue/theviewfromgreatislands

    March 7, 2016 at 12:42 pm

    All I need now is a special occasion…this cake is spectacular!

  5. Dini @ The Flavor Bender

    March 7, 2016 at 12:45 pm

    I love this cake! It looks delicious. I love any cake with Dacquoise! Your wedding cake looks so beautiful too 🙂

  6. Melanie, MS, RD (@nutritiouseats)

    March 7, 2016 at 1:12 pm

    This looks incredible! You are just going to have to mail me a slice!

  7. Ai Ping | Curious Nut

    March 7, 2016 at 2:26 pm

    Oh wow. Those layers of deliciousness are just calling to me. 🙂 I’ve never had them and wish I can just dig in right now!!

  8. Kayle (The Cooking Actress)

    March 7, 2016 at 4:26 pm

    awww I love that you had marjolaine in your wedding cake! I’ve never had it but this looks 1000% delectable! I need to try it!

  9. killingthymeDana

    March 8, 2016 at 9:18 am

    First of all, your wedding cake was beautiful! Second, I think I need to make and eat this marjolaine cake!

  10. meaghanlamm

    March 8, 2016 at 9:27 am

    I’ve never heard of this kind of cake before! I know I’d feel like I’m in an episode of Great British Baker making this beautiful cake!

  11. Mica

    March 8, 2016 at 9:30 am

    Never hear of Marjolaine, but I am sure glad I have now. I love those layers! What a great recipe to stumble upon!

  12. Ilona's Passion

    March 8, 2016 at 10:58 am

    Wow! It looks incredible. I bet it tastes so good! Pinning:)

  13. Joanne/WineladyCooks

    March 8, 2016 at 1:31 pm

    This is a beautiful and delicious cake and a very special treat! Happy Birthday and I have no doubt you enjoyed your birthday cake!!

  14. Sam | Ahead of Thyme

    March 8, 2016 at 10:19 pm

    This sounds amazing! I can’t wait to try this maybe tomorrow!! Thanks for the recipe 🙂

  15. peter @feedyoursoultoo

    March 9, 2016 at 7:15 am

    Wow. That is a lot of work but executed wonderfully!

  16. Kavey {KaveyEats.com}

    March 9, 2016 at 12:50 pm

    Loving the balance of light and airy but right and decadent!

  17. Debra C.

    March 9, 2016 at 4:26 pm

    First of all this dessert is absolutely stunning – WOW! But to add, I love that you’ve included such easy to follow, step-by-step directions. I really could do this!

  18. kellie anderson

    March 10, 2016 at 12:18 am

    Looks and sounds fantastic – and so does your wedding cake 🙂

  19. Del's cooking twist

    March 13, 2016 at 3:57 am

    This looks SO good! I love chocolate and coconut together!

  20. Florian @ContentednessCooking

    March 14, 2016 at 8:03 am

    Beautiful cake! Looks fantastic!

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

Most Popular Recipes

square crop of a bowl of lemon cottage cheese pudding with a spoon on the side.
square crop looking down into a baking dish filled with pepper jelly topped cheese dip with crackers on the right.
square crop of creamy dressing in a glass jar with fresh cilantro and limes around it.
looking down on a bowl with two scoops of coconut sorbet in it.
square crop looking down on a small white bowl filled with ranch and surrounded by vegetables and a lemon wedge.
a Chocolate Cream Cheese Cupcakes with a bite missing so you can see the filling.
A chip that's been dipped in cheese and the bowl of cheese is behind it.
looking fown in a cast iron skillet filled with White Bean Sun-Dried Tomato Gnocchi and a wooden spoon sticking out.
a white bowl filled with rice pudding that's topped witha s prinkle of cinnamon and there's a spoon in the pudding.

Footer

SEEN ON

as seen on

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This month’s featured recipes: Bourbon Banana Bread, Crescent Roll Chicken Squares, Pecan Pie Muffins, and Flourless Chocolate Cookies.

Want to tip me? You can Buy Me a Coffee! And thanks!

© 2025 lifecurrentsblog.com. All rights reserved. Find my Privacy Policy Here.

  • Pinterest
  • Facebook
  • Flipboard
  • Mix
  • Threads
  • X
  • Email

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.