Chocolate Macaroon Cake

Name: Chocolate Macaroon Cake
Ingredients: 1 egg white; 3 tablespoons sugar; 2 cups sweetened shredded coconut, finely chopped; 1 tablespoon all-purpose flour; 4 large eggs, separated; 1-3/4 cups sugar, divided; 1/2 cup shortening; 1/2 cup sour cream; 2 teaspoons vanilla extract; 1/2 cup cold brewed coffee; 1/4 cup buttermilk; 2 cups all-purpose flour; 1/2 cup baking cocoa; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup semisweet chocolate chips, melted and cooled; 3 tablespoons butter, softened; 2 cups confectioners' sugar; 5 tablespoons 2% milk

19 ingredients

6 steps

Ingredients

1 egg white
3 tablespoons sugar
2 cups sweetened shredded coconut, finely chopped
1 tablespoon all-purpose flour
4 large eggs, separated
1-3/4 cups sugar, divided
1/2 cup shortening
1/2 cup sour cream
2 teaspoons vanilla extract
1/2 cup cold brewed coffee
1/4 cup buttermilk
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet chocolate chips, melted and cooled
3 tablespoons butter, softened
2 cups confectioners' sugar
5 tablespoons 2% milk

Directions

1

In a small bowl, beat egg white on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in coconut and flour; set aside.
2

In a large bowl, beat the egg whites on medium until soft peaks form. gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside.
3

In another large bowl, cream shortening and remaining sugar until light and fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Beat in sour cream and vanilla. Combine coffee and buttermilk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture, beating well after each addition. Fold in beaten egg whites.
4

Pour half of the batter into an ungreased 10-in. tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter.
5

Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a wire rack; cool completely, about 1 hour. Run a knife around side of pan and remove.
6

In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and sides of cake.