Sweet Recipes

Chocolate Macaroon Cake Ingredients

• 4 eggs, separated
• 2 cups sugar
• 2 cups coconut, grated
• 1 Tbsp. flour
• 1/2 cup cocoa
• 3/4 cup hot coffee
• 1 tsp. baking soda
• 1/2 cup sour cream
• 1/2 cup shortening
• 1 tsp. salt
• 2 tsp. vanilla
• 2 cups flour, sifted

Glaze

• 1 cup confectioners’ sugar, sifted
• 1 tsp. butter
• 1 Tbsp. milk
• 1 tsp. vanilla

Directions for Chocolate Macaroon Cake

Grease 10 inch Bundt pan.  Beat one of the egg whites in small mixing bowl at high speed until soft peaks form.  Gradually add 1/2 cup sugar and continue beating until stiff peaks form.  Add coconut and 1 tablespoon flour.  Set aside.  Beat 3 egg whites in large mixing bowl until soft peaks form.  Gradually add another 1/2 cup of the sugar and continue beating until stiff peaks form.  Add coffee to cocoa.  Add baking soda to sour cream.  In large mixing bowl beat remaining 1 cup sugar, shortening, egg yolks, salt, vanilla, one half of coconut mixture until light and creamy, about 4 minutes.  Add flour, sour cream, and remaining cocoa mixture and blend well.  Fold in egg whites.  Pour 1/3 of chocolate batter into pan.  Place half of coconut mixture on top.  Bake at 350 degrees for 55 to 60 minutes or until done.  Cool completely before removing from pan.  Top cake with glaze.

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