Chocolate Macaroon Cake

Recipe Ingredients

		Cake
2 cups	125g / 4.4oz	Flour - sifted
1 3/4 cups	346g / 12oz	Sugar
1/2 cup	55g / 1.9oz	Unsweetened cocoa
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Soda
2 teaspoons	10ml	Vanilla
3/4 cup	177ml	Water
1/2 cup	118ml	Shorting
1/2 cup	118ml	Sour cream
4		Eggs - reserve 1 for
		Coconut Macaroon Filling
1		Egg white - reserved
1/4 cup	49g / 1.7oz	Sugar
1 cup	93g / 3.3oz	Coconut - grated
1 tablespoon	15ml	Flour
1 teaspoon	5ml	Vanilla
		Chocolate Glaze
2 cups	396g / 13oz	Confectioners' sugar
1 tablespoon	15ml	Butter
1/2 teaspoon	2.5ml	Vanilla
3 tablespoons	45ml	Milk
1/4 cup	27g / 1oz	Cocoa

Recipe Instructions

Filling: In small bowl, beat egg white at high speed until soft peaks form. Gradually add sugar; beat until stiff peaks form. By hand, stir in coconut, flour and vanilla; blend well. Set this mixture aside.

Cake: In large mixing bowl, combine all ingredients; blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter into greased and floured 12 cup Bundt pan. Drop teaspoonfuls of the coconut filling over the chocolate batter.

Bake at 350F for 50-60 minutes or until cake tests done. Cool in pan 10-15 minutes. Turn out on wire rack or serving place to complete cooling. Top with Chocolate Glaze.

Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla; add milk gradually to achieve desired consistency and stir until smooth.

Source:
Creme de Colorado Cookbook (1987)

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