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How to Make Chocolate Macaroon Tunnel Cake - A Step-by-Step Guide

Chocolate lovers, rejoice! This Chocolate Macaroon Tunnel Cake is the ultimate dessert for those who can't get enough of that rich, decadent cocoa flavor. With a moist, chocolatey cake base and a creamy coconut macaroon center, this dessert is sure to satisfy all of your sweet cravings.

Whether you're hosting a dinner party or just looking for a special treat for your family, this cake is guaranteed to impress. Its visually stunning presentation, with a beautiful tunnel of coconut mac...

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Ingredients

  • ½ cup shortening
  • 1 ¾ cups white sugar
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups sifted all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup cold water
  • ½ cup sour cream
  • 1 egg white
  • ¼ cup white sugar
  • 1 cup flaked coconut
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners' sugar
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk, or as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 25 mins
  • Servings: 16
  • Yield: 16 servings

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • 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.
  • 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.
  • Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes 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.
  • 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.

    • Nutrition

    346 cal.

    • Total Fat: 12g
    • Saturated Fat: 5g
    • Cholesterol: 65mg
    • Sodium: 270mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 2g
    • Total Sugars: 42g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 26mg
    • Iron: 2mg
    • Potassium: 112mg

    Categories

    Cake recipes
    Chocolate recipes
    Macaroon recipes
    Dessert recipes