Chocolate Macaroon Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. (5 minutes)

Recipe View 15 mins To Make Filling: In a clean, dry bowl, beat egg white with 1 teaspoon vanilla until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form. Gently fold in coconut and 1 tablespoon flour. Set aside. (15 minutes)

Recipe View 5 mins In a small bowl, dissolve cocoa powder in the hot coffee. Set aside to cool slightly. (5 minutes)

Recipe View 10 mins In a separate bowl, beat the 3 egg whites until soft peaks form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks. Set aside. (10 minutes)

Recipe View 15 mins In a large bowl, combine sour cream and baking soda; set aside. In another large bowl, beat remaining 1 1/4 cups sugar, shortening, egg yolks, salt, 1 teaspoon vanilla, and 1/2 of the cocoa mixture until light and creamy, about 4 minutes. (15 minutes)

Recipe View 5 mins Stir in flour, the sour cream mixture, and the remaining cocoa mixture; blend well. (5 minutes)

Recipe View 5 mins Gently fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites until just combined. Do not overmix. (5 minutes)

Recipe View 10 mins Pour 1/2 of the chocolate batter into the prepared pan. Sprinkle 1/2 of the coconut mixture evenly over the batter. Cover with the remaining chocolate batter, then top with the remaining coconut mixture. (10 minutes)

Recipe View 1 hrs 15 mins Bake in preheated oven until a wooden skewer inserted into the center of the cake comes out clean, 55 to 65 minutes. Let cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely before icing. (75 minutes)

Recipe View 10 mins To Make Icing: Combine sugar and cocoa powder in a saucepan. Add butter, corn syrup, and milk. Bring to a boil over medium heat, stirring frequently, and let boil for 1 minute. Remove from heat, let cool slightly, and stir in 1 teaspoon vanilla. (10 minutes)

Recipe View 5 mins Beat the icing until it reaches a soft, spreadable consistency. Glaze the cooled cake. (5 minutes)