Ingredients
Cake
| 2 cups | flour, sifted | | 1-3/4 cup | sugar | | 1/2 cup | unsweetened cocoa | | 1 tsp. | salt | | 1 tsp. | soda | | 2 tsp. | vanilla | | 3/4 cup | water | | 1/2 cup | shorting | | 1/2 cup | sour cream | | 4 | eggs, reserve egg white for filling |
Coconut-Macaroon Filling
| 1 | egg white, reserved | | 1/4 cup | sugar | | 1 cup | coconut, grated | | 1 tbsp. | flour | | 1 tsp. | vanilla |
Chocolate Glaze
| 2 cups | confectioners' sugar | | 1 tbsp. | butter | | 1/2 tsp. | vanilla | | 3 tbsp. | milk | | 1/4 cup | cocoa |
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Instructions
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°F for 50-60 minutes or until cake tests done. Cool in pan 10-15 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.
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