Chocolate Macaroon Cake Recipe

1. Preheat oven to 350 degrees F. Grease a 10-inch bundt pan.

Filling:

1. Beat egg white with 1 teaspoon of vanilla until soft mounds form. Add ½ cup of sugar gradually, beating until stiff peaks form.

2. Stir in coconut and 1 tablespoon of flour. Set filling aside.

Cake:

1. Dissolve the cocoa in the hot coffee. Separate the 3 eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in ½ cup of sugar until meringue stands in medium-stiff peaks.

2. Combine the sour cream and the baking soda. Beat remaining 1¼ cups of the sugar, shortening, egg yolks, salt, 1 teaspoon of vanilla and ½ of the of the cocoa mixture for about 4 minutes, until light and creamy.

3. Stir in 2 cups of flour, the sour cream mixture, and the remaining cocoa mixture. Blend well.

4. Fold about ⅓ of the beaten egg whites into the batter to lighten it, gently fold in remaining egg whites.

5. Turn ½ of the chocolate batter into the prepared pan. Place ½ of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.

6. Bake in preheated oven for about 55 minutes to 1 hour and 5 minutes, or until a tester inserted in the center of the cake comes out clean.

7. Let cake cool completely before removing from pan and icing.

Icing:

1. Combine 2 cups of sugar and ¼ cup of cocoa powder then transfer to a saucepan.

2. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute.

3. Remove from heat, let cool, and stir in 1 teaspoon of vanilla. Beat icing until it is at a soft, spreading consistency.

4. Ice cake, then serve and enjoy!