Macaroon Cake
User Reviews
5
Macaroon Cake
Description
This cake features a chocolate batter made from cocoa powder, flour, sugar, sour cream, eggs, shortening, and vanilla, resulting in a tender, moist crumb. The filling is a coconut macaroon mixture where egg whites are whipped with sugar to stiff peaks, then folded with sweetened shredded coconut, flour, and vanilla for texture and flavor.
After preparing the batter, half is poured into a bundt pan, followed by a line of the coconut macaroon filling, then topped with the remaining cake batter. Baking creates a distinct coconut center surrounded by chocolate cake. A glaze made with butter, milk, powdered sugar, and cocoa powder is poured over the cake after cooling for a smooth finish.
Macaroon Cake is suitable for dessert or special occasions where a combination of chocolate richness and coconut texture is appreciated. It can be refrigerated or frozen for storage.
The cake can be made ahead and stored wrapped well in the refrigerator for 1-2 days or frozen up to 3 months to preserve freshness.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup sour cream
- 3 large egg
- 1 large egg reserve the egg white for the filling, yolk
- 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 coconut shredded, sweetened
- 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 cocoa powder unsweetened
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
- This cake can be prepared up to two days in advance and stored covered in the refrigerator.
- For longer storage, wrap tightly and freeze the cake for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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