Chocolate Macaroon Cake Recipe

Chocolate Macaroon Cake is a decadent and indulgent dessert that combines the rich flavors of chocolate and coconut in a moist and fudgy cake. This delicious treat is perfect for any special occasion or celebration, and is sure to impress your friends and family with its irresistible taste and beautiful presentation.

The combination of chocolate and coconut is a classic flavor pairing that never fails to delight the taste buds. In this recipe, a rich and velvety chocolate cake is topp...

1 egg white
2 teaspoons vanilla extract
½ cup white sugar
2 cups shredded coconut
1 tablespoon all-purpose flour
½ cup unsweetened cocoa powder
¾ cup hot, brewed coffee
3 eggs
1 ¾ cups white sugar, divided
1 teaspoon baking soda
½ cup sour cream
½ cup shortening
1 teaspoon salt
2 cups sifted all-purpose flour
2 cups white sugar
4 tablespoons unsweetened cocoa powder
½ cup butter
¼ cup corn syrup
½ cup milk
1 teaspoon vanilla extract

Information

Prep Time: 45 mins
Cook Time: 55 mins
Additional Time: 1 hr 30 mins
Total Time: 3 hrs 10 mins
Servings: 12
Yield: 1 10-inch bundt cake

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.

Nutrition

630 cal.

Total Fat: 24g
Saturated Fat: 13g
Cholesterol: 72mg
Sodium: 422mg
Total Carbohydrate: 103g
Dietary Fiber: 4g
Total Sugars: 76g
Protein: 6g
Vitamin C: 0mg
Calcium: 45mg
Iron: 2mg
Potassium: 213mg

How to Make Chocolate Macaroon Cake - A Step-by-Step Guide

Ingredients

Information

Nutrition

630 cal.

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