Ingredients
- 4 eggs
- 1 egg (white)
- 1 filling
- 1/2 shorting
- 400 gr sugar
- 400 gr confectioners sugar
- 250 gr flour
- 180 ml water
- 120 ml sour cream
- 80 gr coconut
- 45 ml milk
- 45 gr unsweetened cocoa
- 22 gr cocoa
- 16 gr vanilla
- 14 gr butter
- 8 gr flour
- 5 ml soda
- 3 gr salt
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 dozen cup Bundt pan. Drop teaspoonfuls of the coconut filling over the chocolate batter. Bake at 180ºC . for 50-60 minutes or until cake tests done. Cool in pan 10-15 minutes. Turn out on wire rack or serving place to complete cooling. Top with Chocolate Glaze. Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla; add milk gradually to achieve desired consistency and stir until smooth.
