Macaroon Cake

My husband Richard signed up last week to bring dessert for this week’s bible study. I asked him what he wanted to bring, he said someone brought a cobbler like thing this past week and something like that would be good. Ok so you want me to make a cobbler? I said. Either that or maybe a cake. He replied. So I went looking through my recipes for something that I haven’t made in awhile for something that wasn’t already on my blog. I decided on this great recipe, I don’t remember where this recipe came from, but I do know that I have been making it for over 10 years.

If you love the taste of coconut and chocolate together then you will love this cake.

Macaroon Cake
2 egg whites (save the yolks for later)
Pinch salt
1/3 cup sugar
2 tablespoons all-purpose flour
1 ¾ cups flaked coconut
1 box chocolate cake mix
1 small box chocolate instance pudding mix
2 eggs
1¼ cups water
1/3 cups oil

Beat egg whites with salt until foamy. Gradually add sugar and continue beating until mixture forms stiff peaks. Blend in flour and coconut.

Combine cake mix, pudding mix, eggs, plus saved yolks, water and oil in a large bowl. Blend together then beat on medium speed for 2 minutes. Pour 1/3 of the batter into greased and floured Bundt pan. Spoon coconut mixture around center of batter in pan being careful not to touch sides of pan. Top with remaining cake batter.

Bake at 350⁰ for 50 to 55 minutes. Remove to wire rack and cool completely. Frost cake with your favorite frosting or glaze.

Satiny Chocolate Glaze
¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla

In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, and then add vanilla. Spread warm glaze over top of cake letting it drizzle down the sides.