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Chocolate Macaroon Cake

 Chocolate Macaroon Cake
"This cake is always popular with chocolate lovers, including my five children," notes Saburo Aburano of Ann Arbor, Michigan. "I got the recipe from a dear friend more than 30 years ago."
12-16 ServingsPrep: 30 min. Bake: 55 min. + cooling

Ingredients

  • 1 egg white
  • 3 tablespoons sugar
  • 2 cups flaked coconut, finely chopped
  • 1 tablespoon all-purpose flour
  • CAKE BATTER:
  • 4 eggs, separated
  • 1-3/4 cups sugar, divided
  • 1/2 cup shortening
  • 1/2 cup sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 cup cold brewed coffee
  • 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

Directions

  • 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

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Chocolate Macaroon Cake (continued)

Directions (continued)

  • stiff glossy peaks form and sugar is dissolved. Fold in coconut and
  • flour; set aside.
  • 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.
  • 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.
  • 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.
  • Bake at 350° for 55-60 minutes or until a toothpick inserted near
  • 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.
  • In a small bowl, beat frosting ingredients until smooth and creamy.
  • Spread over the top and sides of cake. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 441 calories, 19 g fat (10 g saturated fat), 65 mg cholesterol, 310 mg sodium, 66 g carbohydrate, 2 g fiber, 5 g protein.