Chocolate Macaroon Cake--Da Bomb!

"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!!"
 
Download
photo by Tanya1012 photo by Tanya1012
photo by Tanya1012
Ready In:
1hr 15mins
Ingredients:
19
Yields:
12-16 slices
Serves:
12-16
Advertisement

ingredients

Advertisement

directions

  • 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!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes