- 16
Ingredients
- CAKE BATTER:
- 1 egg white
- 3 tablespoons sugar
- 2 cups flaked coconut, finely chopped
- 1 tablespoon all-purpose flour
- 4 eggs, separated
- 1-3/4 cups sugar, divided
- 1/2 cup shortening
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup cold brewed coffee
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- FROSTING:
- 1 cup semisweet chocolate chips, melted and cooled
- 3 tablespoons butter, softened
- 2 cups confectioners' sugar
- 5 tablespoons milk
Preparation
Step 1
In a small bowl, beat egg white on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in coconut and flour; set aside.
In a large bowl, beat the egg whites on medium until soft peaks form. gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside.
In another large bowl, cream shortening and remaining sugar until light and fluffy. Add the egg yolks, sour cream and vanilla; beat until creamy. Combine coffee and buttermilk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture. Beat until combined. Fold in beaten egg whites.
Pour half of the batter into an ungreased 10-in. tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Immediately invert cake onto a wire rack; cool completely, about 1 hour. Run a knife around side of pan and remove.
In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and sides of cake. Yield: 12-16 servings.
Nutrition Facts: 1 serving (1 piece) equals 441 calories, 19 g fat (10 g saturated fat), 65 mg cholesterol, 310 mg sodium, 66 g carbohydrate, 2 g fiber, 5 g protein.