Cocoa Coconut Bundt Cake
"1969 pillsbury bakeoff"
Ingredients
Nutritional
- Serving Size: 1 (375.9 g)
- Calories 1023.6
- Total Fat - 43.8 g
- Saturated Fat - 16.2 g
- Cholesterol - 499.6 mg
- Sodium - 826.4 mg
- Total Carbohydrate - 140.2 g
- Dietary Fiber - 8.5 g
- Sugars - 102 g
- Protein - 25 g
- Calcium - 127.7 mg
- Iron - 6 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Generously grease a 10-inch bundt pan and preheat oven to 350 degrees.
Step 2
First prepare coconut-macaroon filling: In a small mixer bowl,
Step 3
Beat egg white at high speed until soft peaks form.
Step 4
Gradually add sugar
Step 5
Beat until stiff peaks form by hand,
Step 6
Stir in coconut, flour and vanilla
Step 7
Blend in well
Step 8
Set aside.
Step 9
In large mixer bowl
Step 10
Combine all ingredients for the cake,
Step 11
Except the filling.
Step 12
Blend at low speed until moistened
Step 13
Beat 3 minutes at medium speed
Step 14
Scraping bowl occasionally.
Step 15
Pour chocolate batter in prepared pan, spreading to edges.
Step 16
Drop teaspoons of filling over chocolate batter.
Step 17
Bake 55 to 65 minutes until top springs back when touched lightly in center.
Step 18
While cake is cooling,
Step 19
Make glaze
Step 20
Cool cake for 30 minutes
Step 21
Remove from pan.
Step 22
Cool completely before drizzling with chocolate glaze.
Step 23
Glaze:
Step 24
Mix glaze ingredients until smooth. Spoon over cooked cake.
Tips
No special items needed.
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