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Ingredients
| all-purpose flour (sifted): 2 cups |
| granulated sugar: 1 3/4 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| salt: 1 tsp |
| baking soda: 1 tsp |
| vanilla extract: 2 tsp |
| water: 1/4 cup |
| multipurpose shortening: 1/2 cup |
| sour cream: 1/2 cup |
| eggs: 4 (yolks) |
| eggs: 3 (whites) |
| eggs: 1 (white) |
| granulated sugar: 1/4 cup |
| flaked coconut meat: 1 cup |
| all-purpose flour (unsifted): 1 Tbl |
| vanilla extract: 1 tsp |
Chocolate Macaroon Bundt Cake
Credit: AllRecipes
User rating:
"Chocolate Bundt cake with a coconut filling."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- 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.
- 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.
- Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.
- 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.