"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."
Recommended: 50 Coconut Recipes to Satisfy Your Sweet Tooth
VERIFIED BY Taste of Home Test Kitchen
- 1 egg white
- 3 tablespoons sugar
- 2 cups sweetened shredded 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 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
- 1 cup semisweet chocolate chips, melted and cooled
- 3 tablespoons butter, softened
- 2 cups confectioners' sugar
- 5 tablespoons 2% milk
- 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 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.
Originally published as Chocolate Macaroon Cake in Taste of Home June/July 2003, p53
Reviews forChocolate Macaroon Cake
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 18, 2008
"For this recipie, do you have to use coffee? Does anyone know of a good substitute?"