This cake and its icing are made from scratch. I cook for a living and the people who I have tried this on love it!
Original recipe makes 1 10-inch bundt cake
Ingredients
Filling:
1 egg white
2 teaspoons vanilla extract
1/2 cup white sugar
2 cups shredded coconut
1 tablespoon all-purpose flour
Cake:
1/2 cup unsweetened cocoa powder
3/4 cup hot, brewed coffee
3 eggs
1 3/4 cups white sugar, divided
1 teaspoon baking soda
1/2 cup sour cream
1/2 cup shortening
1 teaspoon salt
2 cups sifted all-purpose flour
Icing:
2 cups white sugar
4 tablespoons unsweetened cocoa powder
1/2 cup butter
1/4 cup corn syrup
1/2 cup milk
1 teaspoon vanilla extract
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PREP
45 mins
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COOK
55 mins
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READY IN
3 hrs 10 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
- 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.
- 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.
- 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.
- Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
- 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.
- 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.
- 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
Calories: 630 kcal
Carbohydrates: 102.6 g
Cholesterol: 78 mg
Fat: 24.1 g
Fiber: 3.6 g
Protein: 6.3 g
Sodium: 422 mg