Name: Chocolate Macaroon Cake Recipe
Prep time: 45 min
Cook time: 55 min
Yield: 12
Ingredients: For Filling:; 1 egg white; 2 tsp vanilla extract; ½ cup white sugar; 2 cups coconut; 1 tbsp all-purpose flour; For Cake:; ½ cup cocoa powder; ¾ cup brewed coffee; 3 eggs; 1¾ cups white sugar; 1 tsp Baking Soda; ½ cup sour cream; ½ cup shortening; 1 tsp salt; 2 cups all-purpose flour; For Icing:; 2 cups white sugar; 4 tbsp cocoa powder; ½ cup butter; ¼ cup corn syrup; ½ cup milk; 1 tsp vanilla extract

How To Make Chocolate Macaroon Cake

Serve a delicious, chocolatey dessert to loved ones with our Chocolate Macaroon Cake Recipe. Made from scratch, this yummy cake can feed a large party!

Preparation: 45 minutes

Cooking: 55 minutes

Additional Time: 1 hour 30 minutes

Total: 3 hours 10 minutes

Serves:

Ingredients

For Filling:

1egg white
2tspvanilla extract,divided
½cupwhite sugar
2cupscoconut,shredded
1tbspall-purpose flour

For Cake:

½cupcocoa powder,unsweetened
¾cupbrewed coffee,hot
3eggs
1¾cupswhite sugar,divided
1tspbaking soda
½cupsour cream
½cupshortening
1tspsalt
2cupsall-purpose flour,sifted

For Icing:

2cupswhite sugar
4tbspcocoa powder,unsweetened
½cupbutter
¼cupcorn syrup
½cupmilk
1tspvanilla extract

Instructions

Preheat oven to 350 degrees F. Grease a 10-inch bundt pan.

Filling:

Beat egg white with 1 teaspoon of vanilla until soft mounds form. Add ½ cup of sugar gradually, beating until stiff peaks form.
Stir in coconut and 1 tablespoon of flour. Set filling aside.

Cake:

Dissolve the cocoa in the hot coffee. Separate the 3 eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in ½ cup of sugar until meringue stands in medium-stiff peaks.
Combine the sour cream and the baking soda. Beat remaining 1¼ cups of the sugar, shortening, egg yolks, salt, 1 teaspoon of vanilla and ½ of the of the cocoa mixture for about 4 minutes, until light and creamy.
Stir in 2 cups of flour, the sour cream mixture, and the remaining cocoa mixture. Blend well.
Fold about ⅓ of the beaten egg whites into the batter to lighten it, gently fold in remaining egg whites.
Turn ½ of the chocolate batter into the prepared pan. Place ½ of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
Bake in preheated oven for about 55 minutes to 1 hour and 5 minutes, or until a tester inserted in the center of the cake comes out clean.
Let cake cool completely before removing from pan and icing.

Icing:

Combine 2 cups of sugar and ¼ cup of cocoa powder then transfer to a saucepan.
Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute.
Remove from heat, let cool, and stir in 1 teaspoon of vanilla. Beat icing until it is at a soft, spreading consistency.
Ice cake, then serve and enjoy!