| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cakes |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour, sifted |
| 1 3/4 |
c |
Sugar |
| 1/2 |
c |
Unsweetened cocoa |
| 1 |
ts |
Salt |
| 1 |
ts |
Soda |
| 2 |
ts |
Vanilla |
| 3/4 |
c |
Water |
| 1/2 |
c |
Shorting |
| 1/2 |
c |
Sour cream |
| 4 |
|
Eggs, reserve 1 for filling |
| 1 |
|
Egg white, reserved |
| 1/4 |
c |
Sugar |
| 1 |
c |
Coconut, grated |
| 1 |
tb |
Flour |
| 1 |
ts |
Vanilla |
| 2 |
c |
Confectioners' sugar |
| 1 |
tb |
Butter |
| 1/2 |
ts |
Vanilla |
| 3 |
tb |
Milk |
| 1/4 |
c |
Cocoa |
INSTRUCTIONS
CAKE
COCONUT-MACAROON FILLING
CHOCOLATE GLAZE
Filling: In small bowl, beat egg white at high speed until soft peaks
form. Gradually add sugar; beat until stiff peaks form. By hand, stir in
coconut, flour and vanilla; blend well. Set this mixture aside.
Cake: In large mixing bowl, combine all ingredients; blend at low speed
until moistened; beat 3 minutes at medium speed. Pour batter into greased
and floured 12 cup Bundt pan. Drop teaspoonfuls of the coconut filling over
the chocolate batter. Bake at 350 F. for 50-60 minutes or until cake tests
done. Cool in pan 10-15 minutes. Turn out on wire rack or serving place to
complete cooling. Top with Chocolate Glaze.
Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla; add
milk gradually to achieve desired consistency and stir until smooth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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