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  • CAKE:
  • 1 egg white
  • 1/4 teaspoon almond extract
  • 1/2 cup sugar
  • 1 tablespoon flour
  • 1 (7 ounce) package flaked coconut
  • 1 chocolate cake mix
  • 4 eggs
  • 3/4 cup oil
  • 3/4 cup water
  • 1 teaspoon vanilla
  • 2 tablespoons cocoa
  • 2 cups powdered sugar
  • 1/4 cup butter
  • 2 tablespoons milk
  • 1/4 cup sour cream
  • 1 teaspoon vanilla



Step 1

Preheat oven to 350 degrees. Beat egg white with almond extract until soft mounds form. Gradually, add 1/2 cup sugar, beating until stiff peaks form. Stir in coconut and flour. Set aside. Combine cake mix, pudding mix, eggs, oil, water, and vanilla. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour 1/2 of cake batter into greased and floured 10" bundt pan. Drop spoonfuls of coconut mixture onto batter. Cover with remaining batter. Bake for 50 to 60 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pan to cool completely.

Variation: Omit egg white, almond extract, sugar, and flour. Heat 2/3 cup light corn syrup; stir in 7 ounces flaked coconut and 1 teaspoon vanilla. Set aside. Proceed according to the recipe.

Bring cocoa, butter, and milk to a boil. Beat in powdered sugar. Add sour cream and vanilla. Frost cooled cake.


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