Chocolate Macaroon Cake

Recipe by: Cathy

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Prep: 30 mins Cook: 1 hour
Serves: 12

This cake and its icing are made from scratch. I cook for a living and the people that I have tried this on love it!

Recipe provided by:

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Ingredients

Cake

1 egg white

2 teaspoons vanilla extract

450g (1 lb) caster sugar

150g (5 oz) desiccated coconut

1 tablespoon plain flour

50g (2 oz) cocoa powder

175ml (6 fl oz) hot filter coffee

3 eggs

1 teaspoon bicarbonate of soda

115g (4 oz) soured cream

100g (3 3/4 oz) butter

1 teaspoon salt

250g (9 oz) sifted plain flour

Icing

400g (14 oz) caster sugar

4 tablespoons cocoa powder

110g (4 oz) butter

4 tablespoons golden syrup

125ml (4 fl oz) milk

1 teaspoon vanilla extract

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Preparation method

Preheat oven to 180 C / Gas 4. Grease one 25cm tube cake tin.

To make filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 100g sugar gradually beating until stiff peaks form. Stir in coconut and 1 tablespoon flour.

Dissolve the cocoa in the hot coffee. Separate the three eggs. Set aside the yolks. Beat the egg whites until soft mounds form. Gradually beat in 100g sugar until meringue stands in stiff peaks.

Combine the soured cream and the bicarbonate of soda. Beat 250g of the sugar, butter, egg yolks, 1 1/2 teaspoons salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 250g flour, the soured cream mixture and the remaining cocoa mixture, blend well. Fold in the beaten egg whites.

Turn 1/2 of the chocolate mixture into the prepared tin. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate mixture, then the remaining coconut mixture.

Bake at 180 C / Gas 4 for 55 to 65 minutes. Let cake cool completely before removing from tin and icing.

To make icing: In a saucepan over medium heat mix 400g sugar, 4 tablespoons cocoa together, butter, golden syrup and the milk together. Bring to the boil and let boil for 1 minute. Remove from heat, let cool and beat until of spreading consistency. Stir in 1 teaspoon vanilla. Do not overcook!