“If you love chocolate and coconut, this is the perfect recipe for you. This recipe combines them both and makes for a lip smacking treat! What's best, it taste just as moist and chocolaty on day 4 as it did on day 1!!”
READY IN:
1hr 15mins
SERVES:
12-16
YIELD:
12-16 slices
UNITS:
US

Ingredients Nutrition

Directions

  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.
  2. In a large bowl, beat the egg whites on medium until soft peaks form. Gradually in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside.
  3. 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.
  4. Pour half of the batter into an ungreased 10-inch tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter.
  5. 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 and cool for 1 hour. Run a knife around side of pan and remove.
  6. In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and side of cake. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: