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Chocolate Macaroon Cake

By: Madeline Prom  
"As youngsters, my 10 children always loved this moist fudgy cake with the coconut center. It's still at the top of their request list when my crowd of 46 comes home for the holidays!"

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 75 people have saved this

Prep Time:
25 Min
Cook Time:
55 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 egg white
  • 2 teaspoons vanilla extract, divided
  • 2 1/4 cups sugar, divided
  • 2 cups flaked coconut
  • 1/2 cup shortening
  • 3 eggs
  • 1 egg yolk
  • 1/2 cup sour cream
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup strong brewed coffee
  • CHOCOLATE CREAM FROSTING:
  • 3 tablespoons butter, softened
  • 1 1/2 cups semisweet chocolate chips, melted
  • 2 cups confectioners' sugar
  • 7 tablespoons milk

Directions

  1. In a small mixing bowl, beat the egg white and 1 teaspoon vanilla on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, about 2 tablespoons at a time, on high until glossy stiff peaks form. Fold in the coconut. Set aside.
  2. In a large mixing bowl, cream shortening and remaining sugar. Beat in the eggs, egg yolk, sour cream, and remaining vanilla until light and fluffy. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee.
  3. Pour half of the batter into a greased 10-in. tube pan with removable bottom. Top with coconut mixture; spread with the remaining batter. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over the top and sides of cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2008 by LW 
Made this for an office birthday and it got lots of raves. It was more moist the second day. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by Edion 
The cake is very good but the icing is too fudgy and overpowering. Perhaps using milk... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2008 by RoseRover 
A nice combination of flavours. I cut back the sugar in the cake by 1/4 cup and I didn't glaze... MORE

 
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