chocolate macaroon bundt cake

Ingredients

• Servings: 1
• 2 cups sifted all-purpose flour
• 1 3/4 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1/4 cup water
• 1/2 cup shortening
• 1/2 cup sour cream
• 4 egg yolks
• 3 egg whites
• 1 egg white
• 1/4 cup white sugar
• 1 cup flaked coconut
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
• make the filling. beat 1 egg white in a small bowl until peaks form. gradually beat in 1/4 cup sugar beat until stiff peaks form. fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. set aside.
• in a large bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa, salt and soda. add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. blend at low speed until moistened, then beat at medium speed for 3 minutes.
• pour cake batter into a 10 inch bundt pan. drop the filling by teaspoons around the top of the batter, avoiding the edges.
• bake at 350 degrees f (175 degrees c) for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. let it cool in the pan for 10 minutes , then turn out a wire rack to continue cooling. top with chocolate glaze.