Chocolate Macaroon Cake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 3 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10-inch bundt pan.
• 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.
• 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.
• 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.
• fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
• 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.
• 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.
• 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.