Ingredients
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1/2 cup salad oil
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1/2 cup water
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4 eggs
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1 cup sour cream
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1 (18 ounce) box devil's food cake mix
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1 (3 1/2 ounce) package instant chocolate pudding mix
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2 egg whites
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1/2 cup sugar
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1/2 teaspoon coconut extract
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1/2 teaspoon vanilla
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2 cups sweetened coconut (chop fine in food processor)
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1/4 cup flour
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1 1/2 cups powdered sugar
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2 tablespoons melted butter
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2 tablespoons milk or 2 tablespoons cream
Instructions
- Grease a bundt pan.
- Mix together the oil, water, 4 eggs, and the sour cream till blended.
- Mix in the cake mix and the pudding mix.
- Pour 2/3 of the batter into the bundt pan.
- Put the macaroon filling on top of batter forming a ring only in the center of the layer.
- Top with remaining cake batter.
- Bake at 350 for approximately 1 hour.
- Cool cake in pan for about 10 minutes. Remove from pan to cool completely.
- Spoon glaze over the top of the cake, allowing it to drip down the sides of the cake.
- Filling:
- Whip egg whites till stiff.
- Gradually add the sugar while continuing to whip.
- Stir in the vanilla and coconut extracts.
- Mix the flour with the finely chopped coconut, and fold into the egg white mixture.
- Glaze:
- Beat all ingredients with electric mixer till smooth. If necessary, add more milk to make the glaze a slightly "runny" consistency.