Chocolate Macaroon Cake

Name: Chocolate Macaroon Cake
Ingredients: Filling:; 1 egg white; 2 teaspoons vanilla extract; 1/2 cup white sugar; 2 cups shredded coconut; 1 tablespoon all-purpose flour; Cake:; 1/2 cup unsweetened cocoa powder; 3/4 cup hot, brewed coffee; 3 eggs; 1 3/4 cups white sugar, divided; 1 teaspoon baking soda; 1/2 cup sour cream; 1/2 cup shortening; 1 teaspoon salt; 2 cups sifted all-purpose flour; Icing:; 2 cups white sugar; 4 tablespoons unsweetened cocoa powder; 1/2 cup butter; 1/4 cup corn syrup; 1/2 cup milk; 1 teaspoon vanilla extract

23 ingredients

8 steps

Ingredients

Filling:
1 egg white
2 teaspoons vanilla extract
1/2 cup white sugar
2 cups shredded coconut
1 tablespoon all-purpose flour
Cake:
1/2 cup unsweetened cocoa powder
3/4 cup hot, brewed coffee
3 eggs
1 3/4 cups white sugar, divided
1 teaspoon baking soda
1/2 cup sour cream
1/2 cup shortening
1 teaspoon salt
2 cups sifted all-purpose flour
Icing:
2 cups white sugar
4 tablespoons unsweetened cocoa powder
1/2 cup butter
1/4 cup corn syrup
1/2 cup milk
1 teaspoon vanilla extract

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
2

To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
3

Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
4

Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
5

Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
6

Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
7

Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
8

To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.