Chocolate Macaroon Cake

Chocolate Macaroon Cake

17

"This cake and its icing are made from scratch. I cook for a living and the people who I have tried this on love it!"

Ingredients

3 h 10 m servings 630 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 630 kcal
  • 32%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 102.6g
  • 33%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
  2. To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
  3. Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
  4. Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
  5. Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
  6. Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
  7. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
  8. To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.
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Reviews

17
  1. 18 Ratings

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I was looking for a macaroon filling to use with a chocolate cake mix and this filling did work wonderfully with a box mix. I, like several other reviewers miss the old Bundt Cake mixes. I ha...

Oh, wow. Absolutely amazing. For the cake the only change I made was substituting 1/4 cup potato starch for 1/4 cup of the flour--it gives it a denser, moister texture. Used unsweetened coconut ...

This is a great cake. It is similar to the old chocolate macaroon Bundt mix, but it's better. I have gotten rave reviews when I've made this. It's now my husband's favorite cake!

My mother started making it for us as a special treat birthday cake every year. My wife makes it for me once a year and for our kid's birthdays. We all love it!

I made this for a dinner party and I have to say that I wasn't that impressed with the taste. Presentation was very nice, but the cake was actually a little bland. If you like a sweet cake, I ...

thisrecipe was good but I wouldn't make it again. My family thought it was just okay and they want something else.

Sorry to say this recipe was a lot more trouble than it was worth. The egg whites are not easy to work with and it turned out somewhat dry and crumbly. I wanted to make something from scratch on...

The texture of this cake is great, with the sugary sweet icing and coconut. Of course, I made the mistake of not letting the cake cool all the way before removing it from the Bundt and it broke ...

Incredibly yummy cake. Made it for my boyfriend's birthday and even his great-baker mom loved it. Note that I don't eat refined sugar so I substituted the white sugar with evaporated cane juice,...