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Ingredients
- 1 egg whites (save yolk)
- 2 teaspoon vanilla
- 2 1/4 c. sugar
- 2 c. fine grated coconut
- 1 T flour
- 1/2 c. cocoa
- 3/4 c. warm coffee
- 3 large eggs
- 1 teaspoon soda
- 1/2 c. lowfat sour cream
- 1/2 c. shortening
- 1 teaspoon salt
- 2 c. sifted flour
- 1 c. melted semi-sweet chocolate morsels
- 2 T butter
- 1 egg yolk (saved from cake)
- 1 1/2 c. sifted powdered sugar
- 1/4 c. lowfat milk
Directions
- Bake at 350 degrees. Beat 1 egg white with tsp of vanilla till soft mounds form. Add in 1/2 cup sugar gradually, beating till stiff peaks form. Stir in coconut and 1 tbsp flour. Dissolve cocoa in hot coffee. Beat 3 egg whites till soft mounds form. Add in 1/2 cup sugar gradually, beating till meringue stands in stiff peaks. Add in soda to lowfat sour cream. Beat 1 1/4 cups sugar, shortening, yolks, 1/2 tsp salt, 1 tsp vanilla and half of cocoa mix till light and creamy. Add in 2 cups flour, lowfat sour cream and remaining cocoa mix; blend. Mix in egg whites. Turn 1/3 chocolate batter into 10 inch tube pan; greased on bottom. Place 1/2 of coconut mix on top. Cover with 1/2 remaining chocolate mix. Top with remaining coconut and then chocolate. Bake 55 to 65 min. Cool. Frosting: Put together ingredients and pour over top and sides.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1740g | |
| Calories 5819 | |
| Calories from Fat 2180 | 37% |
| Total Fat 251.73g | 315% |
| Saturated Fat 114.73g | 459% |
| Trans Fat 34.26g | |
| Cholesterol 709mg | 236% |
| Sodium 2765mg | 115% |
| Potassium 2228mg | 64% |
| Total Carbs 876.69g | 234% |
| Dietary Fiber 44.2g | 147% |
| Sugars 612.93g | 409% |
| Protein 77.23g | 124% |
