Both the cake and the icing were homemade. People I’ve tried this recipe on who I cook for a living absolutely adore it!
| Prep Time: | 45 mins |
| Cook Time: | 55 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 12 |
| Yield: | 1 10-inch bundt cake |
Ingredients
- 1 egg white
- 2 teaspoons vanilla extract
- ½ cup white sugar
- 2 cups shredded coconut
- 1 tablespoon all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup hot, brewed coffee
- 3 eggs
- 1 ¾ cups white sugar, divided
- 1 teaspoon baking soda
- ½ cup sour cream
- ½ cup shortening
- 1 teaspoon salt
- 2 cups sifted all-purpose flour
- 2 cups white sugar
- 4 tablespoons unsweetened cocoa powder
- ½ cup butter
- ¼ cup corn syrup
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- 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 Facts
| Calories | 630 kcal |
| Carbohydrate | 103 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 422 mg |
| Sugars | 76 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This cake was not a favorite for me and hubby. I took it out of the oven at 50 minutes, and it was a bit dry. I’d start checking for doneness about 40 minutes instead. And the filling was just…weird. It was like a pocket of dry coconut in the middle. It wasn’t the worst flavor, but the cake texture was dry, crumbly, and paired with the dry coconut center–just wasn’t very pleasant. I think some tweaks could be made to improve it; but as-is, it’s just a 3 star cake for me. Thanks for the recipe.
Very moist and delicious. Everyone loved it and I will be making this again.
The frosting takes a couple of hours to cool, and I recommend a hand mixer to beat it to the right consistency. The cake and filling are very good, but the frosting is a very sweet, fudge-like frosting which is great if you have a sweet tooth, but it was a little too sweet for us.
I followed the directions exactly and we loved this. My husband requested a chocolate and coconut cake for his birthday, and this recipe was the first one that sounded really good. It was a little time-consuming, but it was worth it. It was like eating a giant mounds bar.
I can make it chocolate Macaroon Cake
Made the filling and glaze with the Black Magic cake, both were awesome!
This is a wonderful cake. I made it for my granddaughter’s birthday cake and she loved it! I did change the icing to a sour cream glaze. It was a huge success and so, so delicious!
I made this recipe for Easter this year, but it seemed very dry. When I ate another slice of the cake the next day, I poured milk over the top to moisten it. I won’t say that I wouldn’t make again, but I will do some extensive experimentation to see what I can come up with to eliminate the dryness.
This had a great flavor but too much coconut. I did it twice with half the coconut and it came out much better. It was fun to make. Happy Fourth of July everyone! 🙂
It’s really good! When my friends come over I always make it. They love it!
Excellent……for those that said it was too dry…..maybe you baked it too long??? Fudgey deliciousness!!! oh and as for the glaze…..melt chocolate chips and thin with milk…..perfect
This was a good recipie. Very tasty–everyone liked it a lot. The only thing is that it was a bit dry. I dont know if it is my oven or the altitude difference. I live in Southwestern BC. Next time I would bake it for only 40-45 min and it would be perfect.
I made this for a dinner party and I have to say that I wasn’t that impressed with the taste. Presentation was very nice, but the cake was actually a little bland. If you like a sweet cake, I don’t think this is for you. It needs something, although I’m not sure what. I did drizzled the chocolate glaze over the cake and when that dried I drizzled warm vanilla icing over it. The icing had a marbled look. Overall, I won’t make it again.
Great cake! Made it for a birthday and everyone loved it. Will make again for sure!
thisrecipe was good but I wouldn’t make it again. My family thought it was just okay and they want something else.
Holy Moly was this YUMMY! My husband and I fought over who would get the last piece! It was moist, chocolatey, delicious and just the recipe I was looking for. It was a bit time consuming to make, but well worth the effort. Thanks for such a yummy recipe – definitely a keeper in our house!
My mother started making it for us as a special treat birthday cake every year. My wife makes it for me once a year and for our kid’s birthdays. We all love it!
Oh, wow. Absolutely amazing. For the cake the only change I made was substituting 1/4 cup potato starch for 1/4 cup of the flour–it gives it a denser, moister texture. Used unsweetened coconut in the filling mixture, and put all the coconut in on top of the first half of the chocolate batter, then added the rest of the chocolate batter, so it gives it a tunnel-of-coconut effect. (I found it worked best to sort of mold the coconut mixture into a rope, and lay it on top of the batter–it’s sticky and clumpy and hard to spoon.) Instead of the frosting, I made a glaze by heating 3/4 cup heavy cream and adding 6 oz bittersweet chocolate, then cooling to 90 degrees and pouring it over the top of the cake.
The texture of this cake is great, with the sugary sweet icing and coconut. Of course, I made the mistake of not letting the cake cool all the way before removing it from the Bundt and it broke in half, but it was easy to mold back together, and the icing held it together. I will definitely use this recipe again!
I was looking for a macaroon filling to use with a chocolate cake mix and this filling did work wonderfully with a box mix. I, like several other reviewers miss the old Bundt Cake mixes. I have to say this will make you forget your yearning! Cathy’s filling and your easy-to-do cake mix will create an awesome cake. Use the Chocolate Glaze I submitted by Jennifer to make the perfect topping for this dessert. This is a “heavy duty” glaze—a full-bodied, flavorful change from the powdered sugar glaze I usually make.
Sorry to say this recipe was a lot more trouble than it was worth. The egg whites are not easy to work with and it turned out somewhat dry and crumbly. I wanted to make something from scratch on principle, but in the end I think it would’ve been a better dessert if it were made with Duncan Hines. Sorry!!