–CAKE–
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
COCONUT-MACAROON FILLING
1 Egg white, reserved
1/4 c Sugar
1 c Coconut, grated
1 tb Flour
1 ts Vanilla
CHOCOLATE GLAZE
2 c Confectioners’ sugar
1 tb Butter
1/2 ts Vanilla
3 tb Milk
1/4 c Cocoa
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
Yields
12 Servings