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.
Yields
12 Servings