Chocolate Macaroon Tunnel Cake

This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that slices to reveal a beautiful white coconut center. Yummy! The vanilla glaze can easily be made into chocolate by adding 2 tablespoons of cocoa powder.

Chocolate Macaroon Tunnel Cake

Ingredients

  • 1/2 cup shortening
  • 1 3/4 cups white sugar
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups sifted all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup cold water
  • 1/2 cup sour cream
  •  
  • COCONUT MACAROON FILLING:
  • 1 egg white
  • 1/4 cup white sugar
  • 1 cup flaked coconut
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  •  
  • VANILLA GLAZE:
  • 2 cups sifted confectioners’ sugar
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk, or as needed

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2 In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.

3 In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.

4 Bake for 55 to 65 mintues in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 mintues in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.

5 To make vanilla glaze, mix together the confectioners’ sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.

Comments (1)

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I just asked a question looking for a recipe like this. Does the coconut part end up in the middle? I guess the cake rises and covers the white part?


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