Annie Wingate'S Chocolate Macaroon Cake Recipe

Name: Annie Wingate'S Chocolate Macaroon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs, separated; 2 tsp. vanilla; 2 1/4 c. sugar; 1 (7 oz.) pkg. grated coconut; 1 Tbsp. plus 2 c. flour; 1/2 c. cocoa; 3/4 c. hot coffee; 1 tsp. soda; 1/2 c. sour cream; 1/2 c. shortening; 1 tsp. salt

Servings: persons

4 eggs, separated
2 tsp. vanilla
2 1/4 c. sugar
1 (7 oz.) pkg. grated coconut
1 Tbsp. plus 2 c. flour
1/2 c. cocoa
3/4 c. hot coffee
1 tsp. soda
1/2 c. sour cream
1/2 c. shortening
1 tsp. salt

1
Beat one egg white with 1 teaspoon vanilla until peaks form. Add 1/2 cup sugar.
2
Gradually stir in coconut; stir in one tablespoon flour.
3
Set aside.
4
Dissolve cocoa in hot coffee.
5
Set aside.
6
Beat 3 egg whites until soft peaks form.
7
Add 1/2 cup sugar and continue beating.
8
Set aside.
9
Add soda to sour cream. Set aside.

813

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 eggs, separated, 2 tsp. vanilla, 2 1/4 c. sugar, 1 (7 oz.) pkg. grated coconut, and more.

Yes, Annie Wingate'S Chocolate Macaroon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Annie Wingate'S Chocolate Macaroon Cake

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