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Chocolate Macaroon Bundt Cake
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Decadent chocolate Bundt cake with luscious coconut filling - a French-inspired delight!
Ingredients:
  • 1 egg white
  • 3 egg whites
  • 2 cups sifted all-purpose flour
  • 1.75 cups white sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 0.25 cup water
  • 0.5 cup shortening
  • 0.5 cup sour cream
  • 4 egg yolks
  • 0.25 cup white sugar
  • 1 cup flaked coconut
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then generously grease and flour a 10-inch Bundt pan.
  • Prepare the filling by whisking 1 egg white in a small bowl until stiff peaks form. Slowly incorporate 1/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in coconut, 1 tablespoon flour, and 1 teaspoon vanilla. Set aside.
  • Combine 2 cups of flour, 1 3/4 cups of sugar, cocoa powder, salt, and baking soda in a large bowl. Add 2 teaspoons of vanilla extract, water, shortening, sour cream, 3 egg yolks, and 3 whipped egg whites. Mix on low speed until just combined, then beat on medium for 3 minutes.
  • Spread cake batter into a 10 inch Bundt pan, then dot the filling by teaspoons on top of the batter, making sure to keep it away from the edges.
  • Bake the cake at 350 degrees F (175 degrees C) for 55 to 60 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with Chocolate Glaze.

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