By Tracey
Glazed Chocolate Macaroon Bundt Cake
slightly adapted from Vintage Cakes by Julie Richardson
(Note: you can halve this recipe and bake the cake in a 6-cup bundt pan.)
Ingredients:
Cake
- 4 large eggs, at room temperature
- 1 teaspoon salt, divided
- 2 cups (14 oz) sugar, divided
- 1 tablespoon vanilla extract, divided
- 2 cups (8 oz) sweetened shredded coconut
- 2 cups (10 oz) plus 1 tablespoon all-purpose flour, divided
- 1/2 cup (2 oz) Dutch-process cocoa powder
- 3/4 cup hot coffee
- 1/2 cup (4 1/2 oz) sour cream (light is fine)
- 2 teaspoons baking powder
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 tablespoons canola oil
Ganache
- 4 oz semisweet chocolate, finely chopped
- 1/2 cup heavy cream
toasted coconut, for garnish
Directions:
Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick cooking spray.
One at a time, crack the eggs, and separate the yolks from the whites, placing the yolks in a small bowl and the whites in the bowl of a stand mixer. Attach the mixer bowl to the mixer, and fit the mixer with the whisk attachment. Add 1/2 teaspoon of the salt to the egg whites. Starting on low and gradually increasing the speed, beat the egg whites until they achieve soft peaks. Then, with the mixer still running, gradually stream in 3/4 cup of the sugar and continue beating until the mixture reaches stiff peaks. Transfer 1 cup of this meringue to another bowl and fold in 1 teaspoon of the vanilla, the coconut, and 1 tablespoon of the flour – this is the filling for the cake. Set this filling aside, along with the remaining meringue you didn’t use (you might want to transfer the remaining meringue to a separate bowl as you’ll need your mixer bowl later in the recipe).
Whisk the cocoa powder, coffee, and sour cream together in a measuring cup. In a medium bowl, whisk the remaining 2 cups of the flour together with the baking powder and the remaining 1/2 teaspoon of salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 1/4 cups of sugar, the butter, the oil, and the remaining 2 teaspoons of vanilla. Mix on low just to combine, then increase the mixer to medium-high speed and beat for 5 minutes, stopping to scrape down the sides of the bowl a few times. Add 2 of the egg yolks and beat until incorporated, then add the remaining 2 yolks, again beating until combined. With the mixer on low, alternately add the dry ingredients in 3 additions and the coffee mixture in 2 additions, beginning and ending with the dry ingredients and mixing just until combined. Finally, add the meringue mixture you set aside earlier (not the filling!) and fold until incorporated.
Transfer just slightly less than half of the batter to the prepared pan and spread in an even layer. Top with the coconut filling, doing your best not to let it touch the sides or center of the pan. Top the coconut filling with the remaining cake batter, covering it completely.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Transfer the pan to a wire rack and allow the cake to cool for about 15-20 minutes, then turn it out of the pan (carefully, it’s a little fragile!) and allow to cool completely on the wire rack.
To make the ganache: Add the chocolate to a heatproof bowl. Pour the cream into a small saucepan and set over medium heat. Bring to a simmer then pour over the chocolate. Let stand for 5 minutes without stirring, then gently whisk together until the chocolate is melted and the mixture is smooth. Set aside for about 20 minutes to allow the ganache to thicken (you can do less time if you want a thinner ganache, I wanted mine to be thick), then drizzle over the cooled cake. Garnish with toasted coconut if desired. Store in an airtight container at room temperature.
