Coconut Marble Cake
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 1/2 cups flaked coconut
1/4 cup water
1/2 cup semisweet chocolate morsels melted
1 2/3 cups sugar
2/3 cup shortening
1 1/3 cups milk
1 teaspoon vanilla extract
2 3/4 cups self-rising flour
4 egg whites
1/2 teaspoon cream of tartar
Chocolate Fudge Frosting (below) Recipe
Preheat oven to 350°F. Spray a 9-inch springform pan with non-stick vegetable spray. In a small bowl, combine coconut, water, and chocolate, mixing well; set aside.
In a large mixing bowl, cream sugar and shortening until light and fluffy. In a small bowl, combine milk and vanilla; add alternately with flour to creamed mixture, beating well after each addition. In a medium bowl, beat egg whites with cream of tartar until stiff; fold into the batter.
Pour half the batter into prepared springform pan; spoon half the coconut mixture by teaspoonfuls onto the batter. With a knife, gently swirl to marble. Repeat with remaining batter and coconut mixture.
Bake 40 to 45 minutes or until a tester inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool completely on a wire rack. Spread Chocolate Fudge Frosting over the top and sides of the cake.
CHOCOLATE FUDGE FROSTING
1 1-ounce square unsweetened chocolate
3 tablespoons butter or margarine
1/4 cup hot water
1 teaspoon vanilla extract
2 to 3 cups confectioners’ sugar
In a medium saucepan, combine chocolate, butter, water, and vanilla. Cook, stirring constantly, over low heat until mixture boils. Remove from heat. Beat in enough confectioners’ sugar to make of spreading consistency.
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