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Chocolate Coconut Macaroon Cake

 Chocolate Coconut Macaroon Cake
As youngsters, my 10 children always loved this moist fudgy cake with the coconut center. It's still at the top of their request list when my crowd of 46 comes home for the holidays!
12-16 ServingsPrep: 25 min. Bake: 55 min. + cooling

Ingredients

  • 1 egg white
  • 2 teaspoons McCormick® Pure Vanilla Extract, divided
  • 2-1/4 cups sugar, divided
  • 2 cups flaked coconut
  • 1/2 cup shortening
  • 3 eggs
  • 1 egg yolk
  • 1/2 cup sour cream
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup strong brewed coffee
  • CHOCOLATE CREAM FROSTING:
  • 3 tablespoons butter, softened
  • 1-1/2 cups semisweet chocolate chips, melted
  • 2 cups confectioners' sugar
  • 7 to 8 tablespoons 2% milk

Directions

  • In a small bowl, beat the egg white and 1 teaspoon vanilla on medium
  • speed until soft peaks form. Gradually beat in 1/2 cup sugar, about

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Chocolate Coconut Macaroon Cake (continued)

Directions (continued)

  • 2 tablespoons at a time, on high until glossy stiff peaks form. Fold
  • in the coconut. Set aside.
  • In a large bowl, cream shortening and remaining sugar until light and
  • fluffy. Beat in the eggs, egg yolk, sour cream, and remaining
  • vanilla until light and fluffy. Combine the flour, cocoa, baking
  • soda and salt; add to creamed mixture alternately with coffee,
  • beating well after each addition.
  • Pour half of the batter into a greased 10-in. tube pan. Top with
  • coconut mixture; spread with the remaining batter.
  • Bake at 350° for 55-60 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely.
  • In a small bowl, combine butter, chocolate chips, confectioners'
  • sugar and enough milk to achieve desired consistency; beat until
  • smooth. Spread over the top and sides of cake. Yield: 12-16
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 478 calories, 20 g fat (11 g saturated fat), 65 mg cholesterol, 230 mg sodium, 73 g carbohydrate, 2 g fiber, 5 g protein.