Chocolate Macaroon filled Cake
From peetabear 14 years ago
- 55 minutes to make
- Serves 12
I love the macaroon filling in this cake... it is easy to make you just drop the filling in.... the recipe and photo are from Taste of Home
Ingredients
- 1 egg white shopping list
- 3 tablespoons sugar shopping list
- 2 cups flaked coconut, finely chopped shopping list
- 1 tablespoon all-purpose flour shopping list
- cake BATTER: shopping list
- 4 eggs, separated shopping list
- 1-3/4 cups sugar, divided shopping list
- 1/2 cup shortening shopping list
- 1/2 cup sour cream shopping list
- 2 teaspoons vanilla extract shopping list
- 1/2 cup cold brewed coffee shopping list
- 1/4 cup buttermilk shopping list
- 2 cups all-purpose flour shopping list
- 1/2 cup baking cocoa shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- FROSTING: shopping list
- 1 cup semisweet chocolate chips, melted and cooled shopping list
- 3 tablespoons butter, softened shopping list
- 2 cups confectioners' sugar shopping list
- 5 tablespoons milk shopping list
How to make it
- 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 beat 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-in. 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; cool completely, about 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 sides of cake. Yield: 12-16 servings.
The Rating
Reviewed by 7 people-
Sounds absolutely awesome!!!
wynnebaer
in Dunnellon loved it
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my dear friend Peeta .....i am going to have to increase my gyming with your wonderfully calorie inducing recipes......anyway what the heck....lol
Gets my 5
Have an awesome day!!!!!!!!!!!
Mumtaz
mumtazcatering
in Gauteng loved it
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I totally agree with above!
midgelet
in Whereabouts loved it
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