Chocolate Macaroon Cake--da Bomb!

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 1 egg
• 3 tablespoons sugar
• 2 cups flaked coconut, finely chopped
• 1 tablespoon all-purpose flour
• 4 eggs, separated (keep yolks)
• 1 3/4 cups sugar, divided
• 1/2 cup butter
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 1/2 cup cold brewed coffee
• 1/4 cup buttermilk
• 2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips, melted and cooled
• 3 tablespoons butter, softened
• 2 cups confectioners' sugar
• 5 tablespoons milk

Recipe

• 1 in a small bowl, beat egg 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!