Chocolate Macaroon Bundt Cake

By carvalhohm

Ingredients

• Filling:
• 1 egg white, reserve yolk
• 1/4 cup sugar
• 1 tablespoon flour
• 1 teaspoon vanilla
• 1 cup flaked coconut
• Cake:
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla
• 3 eggs
• 1 reserved egg yolk
• 3/4 cup water
• 1/2 cup butter, softened
• 1/2 cup sour cream
• Glaze:
• 1/4 cup butter
• 3 cups powdered sugar
• 2 tablespoons cocoa powder
• 3 to 4 tablespoons milk
• 1 teaspoon vanilla

Preparation

Step 1

Preheat oven to 350F. Grease and flour a 10″ Bundt pan (even if nonstick) and set aside.

Filling::
In a small bowl, beat egg white until foamy. Gradually beat in sugar until stiff peaks form. Fold in coconut, flour, and vanilla. Set aside.

Cake
In a large bowl, place flour, sugar, cocoa powder, salt, baking soda, vanilla, eggs, 1 egg yolk, water, butter and sour cream. Mix batter on low until combined, then beat on medium-high for 3 minutes.

Pour half of the cake batter into prepared pan. Drop coconut filling by teaspoons in the center of the batter, keeping the filling away from the edges of the pan. Cover filling with remaining cake batter.

Bake at 350F for 50-60 minutes until cake is set and a toothpick inserted in the center of the cake comes out clean. Cool in pan for 10 minutes, then loosen edges and invert cake onto serving plate. Cool completely.

Chocolate Glaze:
In a medium saucepan, melt butter. Add powdered sugar, cocoa powder, milk, and vanilla. Remove from heat, and beat with wire whisk until blended and creamy. Add more milk or powdered sugar, as needed, to reach desired spreading consistency. Frost cake. Store covered at room temperature. Serves 12.