Description
This Macaroon Cake is a luscious chocolate bundt cake layered with a moist coconut macaroon filling and topped with a rich cocoa glaze. Combining the classic flavors of chocolate and coconut, this cake offers a delightful texture contrast and a moist, flavorful dessert perfect for any occasion.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup sour cream
- 3 large eggs
- 1 large egg yolk (reserve the egg white for the filling)
- 2 teaspoons vanilla extract
- 1/2 cup shortening
- 3/4 cup water
Coconut Macaroon Filling:
- 1 large egg white
- 1/4 cup granulated sugar
- 1 cup shredded sweetened coconut
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Glaze:
- 1/4 cup butter
- 3 tablespoons milk
- 2 cups powdered sugar
- 1 1/2 tablespoons unsweetened cocoa powder
Instructions
- Prepare Coconut Filling: In a small bowl, beat the egg white until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. Gently fold in shredded coconut, flour, and vanilla extract. Set aside for later use.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix sour cream, eggs, reserved egg yolk, vanilla extract, and shortening until smooth and well blended.
- Make Cake Batter: Add the wet ingredient mixture and water to the dry ingredients. Stir until just combined, ensuring a smooth batter without overmixing.
- Prepare Bundt Pan: Grease the inside of a bundt pan with a thin layer of shortening, then dust lightly with flour to prevent sticking.
- Layer Cake Batter and Filling: Pour half the cake batter into the prepared pan and smooth into an even layer. Spoon the coconut macaroon filling in a line around the center of this batter layer. Carefully spread the remaining batter over the filling to cover completely.
- Bake: Place the pan in the oven preheated to 350°F (175°C) and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare Glaze: Combine butter, milk, and cocoa powder in a small saucepan over medium heat. Bring the mixture to a low boil, then remove from heat. Stir in powdered sugar until smooth and glossy.
- Glaze Cake: Spoon the glaze over the cooled cake evenly, allowing it to drip down the sides for a beautiful finish.
Notes
- The cake can be made 1-2 days in advance and stored well wrapped in the refrigerator for enhanced flavor and convenience.
- For longer storage, freeze the wrapped cake for up to 3 months. Thaw completely before glazing.
- Ensure not to overbeat the egg whites in the filling to maintain the proper macaroon texture.
- Use room temperature ingredients for best results and smoother batter.
- Check doneness with a toothpick as ovens vary; avoid overbaking to keep the cake moist.
