This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that slices to reveal a beautiful white coconut center. Yummy! The vanilla glaze can easily be made into chocolate by adding 2 tablespoons of cocoa powder.
Ingredients
VANILLA GLAZE
- 2 cups sifted confectioners' sugar
- 1 tablespoon butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk, or as needed
COCONUT MACAROON FILLING
- 1 egg white
- ¼ cup white sugar
- 1 cup flaked coconut
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup shortening
- 1 ¾ cups white sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups sifted all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup cold water
- ½ cup sour cream
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Step 2
In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
Step 3
In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
Step 4
Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
Step 5
To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 346 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat5g | 25% |
Cholesterol65mg | 22% |
Sodium270mg | 12% |
Total Carbohydrate57g | 21% |
Dietary Fiber2g | 6% |
Total Sugars42g | |
Protein5g | |
Vitamin C0mg | 1% |
Calcium26mg | 2% |
Iron2mg | 8% |
Potassium112mg | 2% |
*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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