Chocolate Macaroon Cake by Dachshundlady

[BakerAunt]

Chocolate Macaroon Cake
Submitted by dachshundlady on May 12, 2009 at 1:53 pm

This was in a 2003 issue of Taste of Home. It was submitted by Saburo Aburano of Ann Arbor, Michigan. She had received the recipe from a friend more than 30 years ago. In my recipe journal I wrote "Great" next to the clipping. I had made it for my son's 18th birthday.

1 egg white
3 table sugar
2 cups flaked coconut, finely chopped
1 table AP flour
4 eggs separated
1 3/4 cups sugar, divided
1/2 cup shortening
1/2 cup sour cream
2 teas vanilla
1/2 cup brewed coffee
1/4 cup buttermilk
2 cups AP flour
1/2 cup baking cocoa
1 teas baking soda
1 teas salt
1 cup semisweet chips, melted and cooled
3 table butter, softened
2 cups confect sugar
5 tablespoon milk

Beat single egg white on med speed until soft peaks form. Gradually beat in sugar, 1 table at a time on high until stiff glossy peaks form and sugar is dissolved. Fold in coconut and flour and set aside.

In large mixing bowl, beat the egg whites on med until soft peaks form. Gradually beat in 1/2 cup sugar, 1 table at a time, on high, until stiff glossy peaks form and sugar is dissolved; set aside.

In another bowl, cream shortening and remaining 1 1/4 cups sugar. Add the yolks, sour cream and vanilla; beat until creamy. Combine coffee and buttermilk in a measuring cup. In another bowl, combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture. Beat until combined. Fold in beaten egg whites.

Pour half of the batter into an ungreased 10" tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter.

Bake 350 for 55-60 minutes or until a toothpick near center comes out clean. Immediately invert cake onto wire rack. Cool completely, about 1 hour. Run knife around side of pan and remove.

In mixing bowl, combine frosting ingredients. Beat until smooth and creamy. Spread over top and sides of cake.

Yield: 12-16 servings

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