Chocolate Macaroon Cake Recipe

5 1 2
Chocolate Macaroon Cake Recipe
Chocolate Macaroon Cake Recipe photo by Taste of Home
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Chocolate Macaroon Cake Recipe

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5 1 2
Publisher Photo
"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."
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + cooling

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 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 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 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.
In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and sides of cake. Yield: 12-16 servings.
Originally published as Chocolate Macaroon Cake in Taste of Home June/July 2003, p53

Nutritional Facts

1 piece: 441 calories, 19g fat (10g saturated fat), 65mg cholesterol, 310mg sodium, 66g carbohydrate (48g sugars, 2g fiber), 5g protein.

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  • 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 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
  1. 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. 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. 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. 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. 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. In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and sides of cake. Yield: 12-16 servings.
Originally published as Chocolate Macaroon Cake in Taste of Home June/July 2003, p53

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mindamoo88 User ID: 3340513 54953
Reviewed Aug. 18, 2008

"For this recipie, do you have to use coffee? Does anyone know of a good substitute?"

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