Chocolate-Coconut Bundt Cake is a good from-scratch cake.
Prep Time: 30 minutes
Cook Time: 60 minutes
Ingredients:
- *Filling*
- 1 egg white
- 1/4 cup sugar
- 1 cup flaked coconut
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- *Cake*
- 2 cups sifted flour
- 1 3/4 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/4 cup water
- 1/2 cup solid vegetable shortening
- 1/2 cup sour cream
- 4 egg yolks
- 3 egg whites
Preparation:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Make filling first. Beat egg white in a small bowl until peaks form. Gradually beat in sugar. Beat until stiff peaks form. Fold in coconut, flour and vanilla. Set aside.
Combine cake ingredients. Mix on low until ingredient are moistened and then on medium for 3 minutes. Pour cake batter into Bundt cake pan. Drop filling by teaspoons around the top of the batter, avoid the pan edges. Bake for 55 to 60 minutes or until toothpick comes out clean. Let cool in pan for 10 minutes. Remove from pan and completely cool on wire rack.
