Recipe Details
Ingredients
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1egg white
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2teaspoonsvanilla extract
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½cupwhite sugar
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2cupsshredded coconut
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1tablespoonall-purpose flour
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½cupunsweetened cocoa powder
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¾cuphot, brewed coffee
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3eggs
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1 ¾cupswhite sugar, divided
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1teaspoonbaking soda
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½cupsour cream
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½cupshortening
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1teaspoonsalt
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2cupssifted all-purpose flour
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2cupswhite sugar
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4tablespoonsunsweetened cocoa powder
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½cupbutter
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¼cupcorn syrup
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½cupmilk
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1teaspoonvanilla extract
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
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To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
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Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
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Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
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Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
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Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
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Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
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To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories630 | |
% Daily Value * | |
Total Fat 24g |
31% |
Saturated Fat 13g |
63% |
Cholesterol 72mg |
24% |
Sodium 422mg |
18% |
Total Carbohydrate 103g |
37% |
Dietary Fiber 4g |
13% |
Total Sugars 76g |
|
Protein 6g |
13% |
Vitamin C 0mg |
0% |
Calcium 45mg |
3% |
Iron 2mg |
12% |
Potassium 213mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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