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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