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Chocolate Macaroon Cake Recipe

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This recipe for Chocolate Macaroon Cake, by , is from The Spreigl Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim & Beth Spreigl


2 cups sifted flour
1 3/4 cup sugar
1/2 cup unsweetened cocoa
1 tsp salt
1 tsp baking soda
2 tsp vanilla
3/4 cup cold water
1/2 cup shortening
1/2 cup sour cream
4 eggs (reserve 1 for filling)

Coconut-Macaroon Filling:
1 reserved egg white
1/4 cup sugar
1 cup grated coconut
1 T flour
1 tsp vanilla

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 350 degrees for 50-60 minutes or until done. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling.
Optional: top with chocolate glaze.

NOTE: we usually double the filling and pour 3/4 of the cake batter into the bunt pan, then drop the teaspoonfuls of filling over the batter, and pour 1/4 of the cake batter over the top of the filling.

Personal Notes:
Personal Notes:
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