Chocolate Macaroon Cake
Yield
12 servingsPrep
10 minCook
60 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 2 | cups |
all-purpose flour
sifted |
|
| 1 ¾ | cups |
sugar
|
|
| ½ | cup |
cocoa powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ¾ | cup |
water
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sour cream
|
|
| 4 | large |
eggs
reserve 1 for filling |
|
| Coconutmacaroon filling | |||
| 1 | each |
egg whites
reserved |
*
|
| ¼ | cup |
sugar
|
|
| 1 | cup |
coconut
grated |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Chocolate glaze | |||
| 2 | cups |
powdered sugar
|
|
| 1 | tablespoon |
butter
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
milk
|
|
| ¼ | cup |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 473 | ml |
all-purpose flour
sifted |
|
| 414 | ml |
sugar
|
|
| 118 | ml |
cocoa powder
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 177 | ml |
water
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sour cream
|
|
| 4 | large |
eggs
reserve 1 for filling |
|
| Coconutmacaroon filling | |||
| 1 | each |
egg whites
reserved |
*
|
| 59 | ml |
sugar
|
|
| 237 | ml |
coconut
grated |
*
|
| 15 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| Chocolate glaze | |||
| 473 | ml |
powdered sugar
|
|
| 15 | ml |
butter
|
|
| 2.5 | ml |
vanilla extract
|
|
| 45 | ml |
milk
|
|
| 59 | ml |
cocoa powder
|
|
Directions
Filling: In small bowl, beat egg white at high speed until soft peaks form.
Gradually add sugar; beat until stiff peaks form.
By hand, stir in coconut, flour and vanilla; blend well.
Set this mixture aside.
Cake: In large mixing bowl, combine all ingredients; blend at low speed until moistened; beat 3 minutes at medium speed.
Pour batter into greased and floured 12 cup Bundt pan.
Drop teaspoonfuls of the coconut filling over the chocolate batter.
Bake at 350℉ (180℃) F for 50 to 60 minutes or until cake tests done.
Cool in pan 10 to 15 minutes.
Turn out on wire rack or serving place to complete cooling.
Top with Chocolate Glaze.
Glaze: In small bowl, combine sugar, cocoa and butter.
Add vanilla; add milk gradually to achieve desired consistency and stir until smooth.
