Chocolate Macaroon Cake10 Servings. Coconut filling:Nutritional Informationcalories474kcalprotein6.6gfat20.1gcarbs70.5gfiber3.7gsugar46.7gsodium404mgcholesterol62mgsaturates9.4gtrans fat1.4gunsaturated fat9.2gIngredients1 egg white1 teaspoon vanilla1/2 cup sugar2 cups shredded coconut (7-oz. pkg) fine-grated or ground1 tablespoon flour1/2 cup cocoa3/4 cup coffee3 egg whites1/2 cup sugar1 teaspoon baking soda1/2 cup sour cream1 1/4 cups sugar1/2 cup shortening3 egg yolks1 teaspoon salt1 teaspoon vanilla2 cups all-purpose flourDirectionsFilling:Beat 1 egg white with vanilla until soft mounds form.Add sugar gradually, beating until stiff peaks form.Stir in coconut and flour.Set aside.Cake:Dissolve cocoa in hot coffee.Beat the egg whitesuntil soft mounds form.Add sugar !/2 cup sugar gradually, beating until meringue stands in stiff peaks.In another bowl combine baking soda and sour cream.In a largebowl combine 1 1/4 cup sugar, shortening, egg yolks, salt and vanilla and half of the cocoa mixture.Beat until light and creamy, about four minutes.Add two cupssifted flour, the sour cream and the remaining cocoa mixture.Fold in beaten egg whites.Turn 1/3 of the chocolate batter into a 10" tube pan, greased at the bottom.Place 1/2 coconut mixture on top.Cover with 1/2 of remaining chocolate batter.Top with remaining coconut, then chocolate batter.Bake at 350° for 55 to 65 minutes.Cool completely.Remove from pan.Frost.Category: Desserts
Caliendo Cookbook