Prep 20 mins
Cook 55 mins
If you love chocolate and coconut, this is the perfect recipe for you. This recipe combines them both and makes for a lip smacking treat! What's best, it taste just as moist and chocolaty on day 4 as it did on day 1!!
- 1 egg white
- 3 tablespoons sugar
- 2 cups flaked coconut, finely chopped
- 1 tablespoon all-purpose flour
- 4 eggs, separated (keep yolks)
- 1 3⁄4 cups sugar, divided
- 1⁄2 cup butter
- 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 semi-sweet chocolate chips, melted and cooled
- 3 tablespoons butter, softened
- 2 cups confectioners' sugar
- 5 tablespoons milk
- 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.
- In a large bowl, beat the egg whites on medium until soft peaks form. Gradually in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside.
- In another large bowl, cream shortening and remaining sugar until light and fluffy. Add the egg yolks, sour cream and vanilla; beat until creamy. Combine coffee and buttermilk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture. Beat until combined. Fold in beaten egg whites.
- Pour half of the batter into an ungreased 10-inch tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter.
- Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Immediately invert cake onto a wire rack and cool for 1 hour. Run a knife around side of pan and remove.
- In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and side of cake. Enjoy!