Chocolate Macaroon Cake
A decadent chocolate coconut cake featuring rich cocoa and toasted coconut flavors, perfect for dessert lovers and special occasions, offering a moist, chewy, and chocolaty treat.
Ingredients
Instructions
- Beat egg white with 1 teaspoon vanilla until soft mounds form.
- Gradually add 1/2 cup sugar, beating until stiff peaks form.
- Stir in grated coconut, 1 tablespoon flour, and 1/2 teaspoon salt to the egg white mixture.
- Set aside the coconut mixture.
- Combine cocoa, hot coffee, and egg yolks; mix well.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gradually add sugar to the egg whites, beating until glossy.
- Fold the cocoa mixture into the beaten egg whites gently.
- Add sour cream and baking soda, mixing thoroughly.
- Pour batter into prepared cake pans and bake at 350°F (175°C) for 25 minutes.
- Let the cakes cool, then assemble and frost as desired.
Nutrition & Diet Analysis (per serving)
961
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).