Name: Chocolate Macaroon Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 egg white -; 3 tablespoons sugar -; 2 cups sweetened shredded coconut, finely chopped -; 1 tablespoon all-purpose flour -; CAKE BATTER: -; 4 large eggs, separated -; 1-3/4 cups sugar, divided -; 1/2 cup shortening -; 1/2 cup sour cream -; 2 teaspoons vanilla extract -; 1/2 cup brewed coffee, cold -; 1/4 cup buttermilk -; 2 cups all-purpose flour -; 1/2 cup baking cocoa -; 1 teaspoon baking soda -; 1 teaspoon salt -; Frosting: -; 1 cup semisweet chocolate chips, melted and cooled -; 3 tablespoons butter, softened -; 2 cups confectioners' sugar -; 5 tablespoons 2% milk -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Macaroon Cake

1. 1 egg white -

2. 3 tablespoons sugar -

3. 2 cups sweetened shredded coconut, finely chopped -

4. 1 tablespoon all-purpose flour -

5. CAKE BATTER: -

6. 4 large eggs, separated -

7. 1-3/4 cups sugar, divided -

8. 1/2 cup shortening -

9. 1/2 cup sour cream -

10. 2 teaspoons vanilla extract -

11. 1/2 cup brewed coffee, cold -

12. 1/4 cup buttermilk -

13. 2 cups all-purpose flour -

14. 1/2 cup baking cocoa -

15. 1 teaspoon baking soda -

16. 1 teaspoon salt -

17. Frosting: -

18. 1 cup semisweet chocolate chips, melted and cooled -

19. 3 tablespoons butter, softened -

20. 2 cups confectioners' sugar -

21. 5 tablespoons 2% milk -

How to cook deliciously - Chocolate Macaroon Cake

1. Stage

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.

2. Stage

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.

3. Stage

In another large bowl, cream shortening and remaining sugar until light and fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Beat in sour cream and vanilla. Combine coffee and buttermilk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture, beating well after each addition. Fold in beaten egg whites.

4. Stage

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.

5. Stage

Bake at 350° for 55-60 minutes or until a toothpick inserted in 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.

6. Stage

In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and sides of cake.