Chocolatea Macaroon Cake
Ingredients
1 1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) cocoa powder
3/4 teaspoon (3 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) salt
1/2 cup (125 mL) margarine, softened
1 1/4 cups (300 mL) packed brown sugar
2 eggs
1 cup (250 mL) strong black tea
1 teaspoon (5 mL) vanilla
Macaroon Filling:
1 egg white
1/4 cup (50 mL) granulated sugar
1 cup (250 mL) desiccated coconut
1 tablespoon (15 mL) flour
Vanilla Glaze:
1 cup (250 mL) icing sugar
1 tablespoon (15 mL) milk
Directions
Into a medium-size bowl, sift together flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream margarine and sugar together until light and fluffy. Add eggs and beat well. Stir in black tea and vanilla. Add dry ingredients, and stir until just blended. Spread half the batter into a greased 10-inch (25 cm) Bundt pan.
To make Macaroon Filling, beat egg white until frothy. Gradually beat in sugar; continue to beat until stiff peaks form. Fold in coconut and flour. Spoon filling in a ring on top of batter. Top with remaining batter.
Bake at 350°F (180°C) for 35 to 40 minutes, or until a tester inserted into centre comes out clean. Cool in pan 10 minutes. Turn out onto a rack, then turn again so top side is up. Cool completely.
To make Vanilla Glaze, combine icing sugar and milk until smooth. Drizzle over cake and let set before cutting. Makes 10 to 12 servings.