Chocolate Macaroon Cake

Chocolate Macaroon Cake

Desserts Chocolate

This cake and its icing are made from scratch. I cook for a living and the people who I have tried this on love it!

Servings per recipe: 12
Calories per serving: 630
Preparation time: 45m
Total cooking time: 3h 10m


  • Filling:
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 1/2 cup white sugar
  • 2 cups shredded coconut
  • 1 tablespoon all-purpose flour
  • Cake:
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup hot, brewed coffee
  • 3 eggs
  • 1 3/4 cups white sugar, divided
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 2 cups sifted all-purpose flour
  • Icing:
  • 2 cups white sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup butter
  • 1/4 cup corn syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract


  • 1   Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
  • 2   To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
  • 3   Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
  • 4   Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
  • 5   Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
  • 6   Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
  • 7   Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
  • 8   To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.

Nutrion facts:

Total Fat 24.1g 37%
    Saturated Fat 12.0g  
Cholesterol 72mg 24%
Sodium 422mg 17%
Potassium 212mg 6%
Total Carbohydrates 102.6g 33%
Dietary Fiber 3.6g 14%
Protein 6.3g 13%
Sugars 76g  
Vitamin A 379IU  
Vitamin C 0mg  
Calcium 45mg  
Iron 2mg  
Thiamin 0mg  
Niacin 3mg  
Vitamin B6 0mg  
Magnesium 43mg  
Folate 50mcg