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
Filling
- 1 egg white
- 2 teaspoons vanilla extract
- ½ cup white sugar
- 2 cups shredded coconut
- 1 tablespoon all-purpose flour
Icing
- 2 cups white sugar
- 4 tablespoons unsweetened cocoa powder
- ½ cup butter
- ¼ cup corn syrup
- ½ cup milk
- 1 teaspoon vanilla extract
Cake
- ½ cup unsweetened cocoa powder
- ¾ cup hot, brewed coffee
- 3 eggs
- 1 ¾ cups white sugar, divided
- 1 teaspoon baking soda
- ½ cup sour cream
- ½ cup shortening
- 1 teaspoon salt
- 2 cups sifted all-purpose flour
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
Step 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.
Step 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.
Step 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.
Step 5
Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 630 | |
% Daily Value * | |
Total Fat24g | 31% |
Saturated Fat13g | 63% |
Cholesterol72mg | 24% |
Sodium422mg | 18% |
Total Carbohydrate103g | 37% |
Dietary Fiber4g | 13% |
Total Sugars76g | |
Protein6g | |
Vitamin C0mg | 1% |
Calcium45mg | 3% |
Iron2mg | 12% |
Potassium213mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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