Chocolate Macaroon Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chocolate Bundt cake with a coconut filling. Ingredients:
2 cups sifted all-purpose flour |
1 3/4 cups white sugar |
1/2 cup unsweetened cocoa powder |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons vanilla extract |
1/4 cup water |
1/2 cup shortening |
1/2 cup sour cream |
4 egg yolks |
3 egg whites |
1 egg white |
1/4 cup white sugar |
1 cup flaked coconut |
1 tablespoon all-purpose flour |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. Make the filling. Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set aside.
3. In a large bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. Blend at low speed until moistened, then beat at medium speed for 3 minutes.
4. Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.
5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes , then turn out onto a wire rack to continue cooling. Top with Chocolate Glaze.
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