Macaroon Cake
User Reviews
5.0
114 reviews
Excellent
Macaroon Cake
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This old-fashioned Chocolate Macaroon Cake is rich and moist, filled with coconut filling and topped with a simple chocolate glaze.
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Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup sour cream
- 3 large eggs
- 1 large egg yolk (reserve the egg white for the filling)
- 2 teaspoons vanilla extract
- 1/2 cup shortening
- 3/4 cup water
Coconut Macaroon Filling:
- 1 large egg white
- 1/4 cup granulated sugar
- 1 cup shredded sweetened coconut
- 1 Tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Glaze:
- 1/4 cup butter
- 3 Tablespoons milk
- 2 cups powdered sugar
- 1 1/2 Tablespoons unsweetened cocoa powder
Instructions
Coconut Filling:
- In a small bowl, beat egg white (reserve the egg yolk for the cake batter) until soft peaks form. Gradually add the sugar; beat until stiff peaks form. Fold in the coconut, flour and vanilla. Set aside.
Cake:
- In large mixing bowl, combine the flour, sugar, cocoa powder, salt, baking soda.
- In a separate bowl mix together the sour cream, eggs, egg yolk, vanilla and shortening. Add to the dry ingredients, along with the water and mix to combine.
- Prepare a bundt pan by greasing the inside with a thin layer of shortening, and then a thin layer of flour. Pour half of the cake batter into the pan and smooth into an even layer.
- Spoon the coconut macaroon filling into a line in around the center of the batter. Spoon remaining batter on top, covering all of the coconut filling.
- Bake at 350° F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool for 10 minutes in the pan, then turn out onto a wire cooling rack to cool completely.
For the Glaze:
- Add butter, milk and cocoa powder to a small saucepan over medium heat. Bring to a low boil and then remove from heat.
- Stir in 2 cups of powdered sugar and mix until smooth. Spoon glaze over cake.
Notes
- The entire cake can be made and stored (wrapped well) in the refrigerator for 1-2 days in advance. Freeze for up to 3 months.
Nutrition Information
Show Details
Calories
489kcal
(24%)
Carbohydrates
75g
(25%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Cholesterol
66mg
(22%)
Sodium
315mg
(13%)
Potassium
140mg
(4%)
Fiber
2g
(8%)
Sugar
59g
(118%)
Vitamin A
310IU
(6%)
Vitamin C
0.2mg
(0%)
Calcium
32mg
(3%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 75g | 25% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 315mg | 13% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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