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Categories:
flour sugar unsweetened cocoa salt soda vanilla water shorting sour cream eggs egg sugar coconut flour vanilla sugar butter vanilla milk cocoa
Viewed: 36 - Published at: 9 years agoIngredients
- 2 cups flour, sifted
- 1-3/4 cup sugar
- 1/2 cup unsweetened cocoa
- 1 tsp. salt
- 1 tsp. soda
- 2 tsp. vanilla
- 3/4 cup water
- 1/2 cup shorting
- 1/2 cup sour cream
- 4 eggs, reserve egg white for filling
- 1 egg white, reserved
- 1/4 cup sugar
- 1 cup coconut, grated
- 1 tbsp. flour
- 1 tsp. vanilla
- 2 cups confectioners' sugar
- 1 tbsp. butter
- 1/2 tsp. vanilla
- 3 tbsp. milk
- 1/4 cup cocoa
Method
- Filling: In small bowl, beat egg white at high speed until soft peaks form.
- Gradually add sugar; beat until stiff peaks form.
- By hand, stir in coconut, flour and vanilla; blend well.
- Set this mixture aside.
- Cake: In large mixing bowl, combine all ingredients; blend at low speed until moistened; beat 3 minutes at medium speed.
- Pour batter into greased and floured 12 cup Bundt pan.
- Drop teaspoonfuls of the coconut filling over the chocolate batter.
- Bake at 350F for 50-60 minutes or until cake tests done.
- Cool in pan 10-15 minutes.
- Turn out on wire rack or serving place to complete cooling.
- Top with Chocolate Glaze.
- Glaze: In small bowl, combine sugar, cocoa and butter.
- Add vanilla; add milk gradually to achieve desired consistency and stir until smooth.
